Class ( A 7 / 
Book ij^^i' 
Copyright^ 5 



COPYRIGHT DEPOSIT: 



The Good 
Housekeeping 

Woman's Home 
Cook Book 




Arranged by 

ISABEL GORDON CURTIS 

Associate Editor of Good Housekeeping 



Publishers 
The Reilly & Britton Co. 
Chicago 



COPYRIGHT 1903 

by 

THE PHELPS PUBLISHING CO. 

COPYRIGHT 1909 

by 

THE REILLY & BRITTON CO, 



LIBRARY of CONGRESS 

Two Copies Received 

JUN 7 

CoMr.jrm Entry _ 
ikASS A Mi. No, 



INTRODUCTION 



This work presents several 
new ideas in cook books. The 
size is extremely convenient. It 
will lie open without taking too 
much room. The blank pages 
permit one to copy in or paste 
into its appropriate place the 
recipe for each particular kind 
of dish. This is a valuable in- 
novation, as many housekeepers 
will be pleased to have a con- 
venient place for preserving 
recipes that are obtained from 
friends and other sources. 

Every recipe herein has been 
repeatedly tested in the experi- 
ence of its originator. They 
have also been fully tested by 
various committees among the 
subscribers to the magazine, 
Good Housekeeping. Finally, 
each recipe as here printed has 
also been verified and tested 
by the New England School of 
Cookery. 

These recipes represent the 
everyday routine of cookery, by 
many of the best cooks and 
housekeepers both at home and 
abroad. 



CONTENTS 



Baking Powder Breads . . 2 

Beverages . . . . 10 

Breads Made with Yeast . . 20 

Cake, Cookies, Doughnuts, etc 28 

Cereals . . . , 54 

Cheese . . . 58 

Cold Desserts 62 

Eggs . . . : 86 

Fish . 94 

Frozen Desserts . . .114 

Hot Desserts . . .130 

Invalid Cookery . . . 152 

Meats and Poultry . . 164 

Meat and Fish Sauces . . 204 

Pastry and Pies . . . 210 

Sandwiches and Canapes . . 222 

Salads of Meat, Fish, Vegetables, 

Fruit 228 

Shellfish 252 

Soups 268 

Vegetables . . 292 




A Few Rules 



To Be Observed in CooKing from 
Recipes in This Book. 

All measurements are level. A cup is 
the glass measuring cup marked with 
thirds and quarters. When it is full, it 
is leveled oft smoothly with a dry knife. 

When flour is to be measured in cup- 
fuls, sift it, then lift with a spoon into a 
cup. Do not shake or press it down, 
simply make it full, then run a spatula 
over the top to level it. 

A tablespoon of butter is measured in. 
the same way. A tablespoon of melted 
butter means butter melted before 
measuring. 

One cup of cream, whipped, means 
cream measured before whipping, 
Whipped cream requires measuring after 
being whipped. 




Good HovseKeeping Table of 
Weights and Measures 

When recipes are found which deal 
with pounds and ounces, and scales are 
not at hand, the weights may be trans- 
lated into level measurements, such as are 
used wholly in the New England School 
of Cookery. This is easy to do when one 
knows corresponding amounts. By level 
measurements are meant a spoon or cup 
filled full with dry material, then leveled 



vii 



off smooth, as shown in the illustration. 
Flour is sifted before being lifted into 
the cup or spoon, then leveled, and butter 
is packed in solid. Use always a meas- 
uring cup divided into thirds and 
quartern. 

2 Cups Lard Make I Pound 

2 " Butter " " 

4 " Pastry or Bread Flour " 

" Entire Wheat Flour 
4V2 " Graham Flour 
4Vs " Rye Flour " " 

2 2 /i " Corn Meal " " 

4^4 " Rolled Oats " " 

2 2 / 3 " Oatmeal " " 

4 T / 3 " Coffee 
2 " Granulated Sugar 
2 2 /t, " Powdered Sugar " " 

ZVi " Confectioner's Sugar " . " 
2 2 /i " Brown Sugar 
2 " Chopped Meat 
iVs " Rice " " 

2 " Raisins (packed) 
2^4 " Currants 
2 " Stale Bread Crumbs 
9 Large Eggs 

2 Tablespoons Butter " " Ounce 
4 " Flour " " 
6 Baking Powder " l / 2 

3 Teaspoons Make 1 Tablespoon 
16 Tablespoons Dry Ingredient Make 1 Cup 



General Remarks 



CLASSIFICATION OF FOODS 

All foods are divided into two classes : 
the nitrogenous, or those which contain 
nitrogen, and the non-nitrogenous, or 
those that do not contain nitrogen. The 
nitrogenous are divided into two classes, 
the albuminoids or proteids, and the 
gelatinoids. The principal proteids are 
found in eggs, fish, meat, casein of milk, 
fiber of lean meat and the gluten of 
wheat. The white of an egg is almost 
entirely albumen. In the body these go 
to the formation and repair of tissue 
waste, the regulation of absorption and 
the utilization of oxygen. They may 
form fat, and they are partially converted 
into peptones in digestion. 

The second division, or gelatinoids, are 
found in the collegan, or the gelatin of 
cartilage, and the ossein, or the gelatin of 
bones. These have the same function in 
the body as the proteids, but less per- 
fectly. It is this form of food which 
gives the jelly-like consistency to our 
soup stocks. 

The non-nitrogenous foods are divided 
into three classes : the carbohydrates, the 
hydrocarbons and the vegetable acids. 
The carbohydrates consist of starch, 
dextrine, cellulose, cane sugar, maltose, 
lactose, dextrose and levulose. All of 
these supply heat and energy by oxida- 
tion, or burning; supply fat by reducing 
the burning of the proteids, and are con- 
verted into dextrose during digestion. 
Digestion begins in the mouth, where the 
starch is changed to a form of sugar by 
the action of the ptyalin of the saliva. 
The final condition of all starch in diges- 
tion is dextrose. 

The hydrocarbons consist of fats and 
oils. The fats are composed of three 



ix 



fatty acids : olein, the fatty acid of lard ; 
stearin, or the fatty acid of suet; pal- 
mitin, or the fatty acid of butter All of 
these supply heat and energy by burning 
or oxidation, and they also supply fatty 
tissue. The oils are known as 'fixed or 
volatile. The fixed oils are those that 
leave a stain, as olive oil, and the volatile 
oils are those which evaporate, as the 
essences. These oils have the same 
functions as the fats. 

The third division, or vegetable acids, 
are found in the fruits; oxalic, or the 
acid of rhubarb; tartaric, or the acid 
from grapes ; citric, found in lemons ; 
malic, found in tomatoes ; acetic, found 
in vinegar, and lactic, found in four milk. 
All of these preserve the alkalinity of 
the blood. 

The minerals consist of the salts, 
chlorides, phosphates, etc, and these 
have various uses. Water is nature's 
great solvent and carrier of food and 
waste products. 

CARE OF THE PANTRY 

Neatness and order in your pantry will 
depend in great measure upon the way 
you clear your table. If you look upon 
the pantry as a dumping ground, then 
dirt and disorder will be inevitable, but 
if on the contrary you consider it a work- 
shop to be kept shipshape you will avoid 
these dangers. Shipshape means a place 
for everything and everything in its 
place. 

Make up your mind in the beginning 
where you want to lay your knives, where 
you want your silver, the best place for 
your heavy and delicate china, and when 
these places are well chosen, then stick 
to them. Keep the shelves well dusted 
and every drawer clean and in order. 

You must be sure to have a bowl or 
pan large enough to hold all the broken 
bits of bone and scraps from each meal. 
A large yellow bowl or agate pan is the 
most suitable for this. Do not use tin, 
as a piece of lemon or a spoonful of 



tomato will rust it and it will soon be- 
come disagreeable. 

Do not begin your work until the food 
is put away. Next, empty every glass, 
cup, bowl and pitcher. Rinse with cold 
water those which have been used for 
milk, cream or wine. Scrape dishes care- 
fully and put those of one kind together. 
This saves time, it does not waste it. A 
bit of bread from the broken bits will 
wipe out a fine china bowl or a silver 
ladle without scratching it as a knife 
would do. Always remove at once any 
food that has dropped on the floor, then 
you will have one less grease spot to 
clean. When you have finished washing 
the dishes, always leave your pan or sink 
perfectly clean. You will find it very 
easy by using sapolio. 

Once a week, you must wash down the 
pipes with a strong solution of salsoda 
and water that is actually boiling, not 
simply hot. Never leave soiled towels 
lying in the pantry. After each meal, 
wash out those you have used and hang 
them to dry. You may add a little 
diluted ammonia to the water and if you 
will provide yourself with a small sized 
washboard, which you can buy for 25 
cents, you will find the work will be 
made very much easier. Once a week 
all towels that have been used should be 
thoroughly boiled and ironed. You need 
fresh ones each time for the glass and 
fine china, so do not let your supply of 
fresh ones get exhausted before you have 
other ones to take their place. 

See that the knife cleaner and silver 
cleaning materials are in their proper 
place. Keep hand towels and dish towels 
separate. Keep salad cloths by them- 
selves. Be sure that the broom and long 
duster are hung, not left standing on the 
floor, and choose a good place for keep- 
ing dusting cloths and small feather 
dusters. 

THE WASHING OF DISHES 

Miss Downing says : "I have found in 
my teaching that only the pupils who do 

xi 



not know how to wash them properly 
dislike the washing of dishes. When I 
hear a young lady say, 'I hate to wash 
dishes/ I know she is not a trained 
worker and does not know the best ways 
of doing things.'' 

Before you begin to wash at all, 
arrange a good dry place to put your 
dishes when they are dry. Arrange so 
that you have room enough without 
letting clean dishes touch soiled ones or 
being obliged to put dry dishes on a wet 
spot. Begin with the glass and see that 
every glass is emptied before you begin 
to wash. Cold water in one, some milk 
in another, claret in another, will soon 
make your dish water unfit to wash any- 
thing in. After the glass, take the del-* 
icate china cups and saucers, dessert' 
plates, etc. 

Put your mind on your work. See 
carefully each piece before it leaves your 
hand that it is clean and dry. By the 
time the glass and fine china are washed^ 
the water will be chilled, so either throw 
it out and make a fresh suds for the 
silver or put it on the stove to reheat, 
while putting the clean dishes away, 
When your silver is dry, put it away. Do 
not let it lie where it will be spattered 
from the washing of the next things. 

Now use your own judgment and see 
whether the water is clean enough and 
hot enough for the dishes. Never put 
many dishes to wash in at one time. Put 
dishes of one kind in at one time and 
dishes of another kind in at another 
time. 

There is economy in the washing of 
dishes, as well as in everything else, and 
my experience has been that the best way 
of doing it is to make a hot suds in one 
pan, have a second pan half filled with 
very hot water and as the dish is washed 
in the suds, put it right through the hot 
water, thus making sure that every part 
is rinsed, then allow to drain on the 
draining board, or in another pan. By 
the time a panful of dishes are washed, 



xii 



rinsed and drained, • they are still hot 
enough to wipe and you will not need 
more than one or two towels. In making 
the suds, be careful that it is not too 
strong, as too much soap quickly takes 
off color and gilding from the fine china, 
and never leave the soap lying in the 
water. Then you can work rapidly. 
Change the water when it is necessary. 

Never, on any account, leave f he dishes 
lying in the water while you go to 
attend to something elsewhere. To do 
so injures the gilding and coloring. 
Remember if you are quick, you can do 
a great deal before the water cools and 
you will have to change it only when it 
is soiled. There is good reason for 
washing dishes of one kind together, 
aside from the question of cracking and 
wiping. When they are washed and dry, 
they are ready to put away without 
further sorting. 

Silver trays used at each meal should 
be washed after each meal, just as reg- 
ularly as a bread plate or crumb tray, 
because you cannot serve a meal without 
leaving soiled spots and finger marks. 

Watch the inside of your pitchers. 
Sediment from boiling water may be 
easily removed the first day. After that, 
twice the time at least will be needed to 
make them clean. If clear water or hot 
soap suds will not do it, use a little 
sapolio. s> 
* When your dishes and silver are all 
finished, cleanse your steel knives. 
Never let the handles touch the water. 
Hold them in your left hand and wash 
the blades with your right. After they 
are washed, scour the blades with bath- 
brick or on an emery board. Let the 
blade rest flat upon your board. This 
prevents bending and the loosening the 
handles. Once every week your silver 
should be thoroughly polished and in 
between times can be kept clean with a 
chamois cloth. 

A soft brush is required for cleaning 
cut glass. A clean towel should be 



spread on a tray and eacii piece should 
be 'placed on this as it is wiped. This 
precaution is especially necessary for 
dishes that are deeply cut on the bottom, 
for if placed on a polished surface, the 
moisture produces a white mark. Fine 
sawdust is a good thing for cut glass. 
After wiping it bury it in sawdust for 
an hour or more, or brush off with a soft 
brush. The sawdust should come from 
a non-resinous wood such as basswood 
or box. Dry after using. 

USE OF STALE BREAD 

Have a laundry bag made of white 
duck to hang in the kitchen, in which to 
keep all pieces of bread which come from 
the table without butter. When a number 
have been collected put into the dripping 
pan and carefully dry and brown in the 
oven. Roll them on a molding board 
until fine and sift through a very fine 
sieve. Keep in a glass jar or a tin can 
uncovered. If they are covered they will" 
quickly become rancid, especially if there 
has been any butter on any of the pieces. 

HOW TO COMBINE INGREDIENTS 

Next to correct measuring comes the 
care in combining ingredients, a fact 
often overlooked by the inexperienced. 
There are three methods to be consid- 
ered — stirring, beating, cutting and fold- 
ing. 

To stir, means to mix by using a 
circular motion, widening the circles to 
thoroughly blend the materials. This 
is the motion ordinarily used. 

To beat, we continually turn the in- 
gredients over and over so as to bring the 
under part to the surface. By beating 
we enclose a large amount of air into the 
mixture. 

To cut and fold we combine two in- 
gredients by the use of two motions — 
the one a repeated vertical downward 
motion of cutting, and second, by turn- 
ing the ingredients over and over from 
the bottom, allowing the bowl of the 
spoon to touch the bottom of the dish 



xiv 



each time. These two motions are re- 
peated until the mixture is well blended. 

By stirring, ingredients are blended; 
by beating, a large amount of air is 
enclosed, and by cutting and folding, the 
air already beaten in is carefully retained. 

UTENSILS IN THE KITCHEN 

In the furnishing of a home if ther^ 
is one place that is neglected, it is the 
kitchen, as far as having utensils for 
making work lighter and easier is con- 
cerned. I cannot think the fault comes 
all from a lack of money as much as 
from lack of knowledge of the proper 
use of things. Utensils should be 
selected with as much care and thought 
as one would give to any other furnish- 
ings of the home. If the family is 
small, select small utensils, each with 
some definite purpose in view. 

Of all the wares on the market, agate 
or aluminum are the most satisfactory, 
for they are light, durable, and easily 
cleaned and can be found in almost every 
article manufactured. Iron is durable, 
but heavy, and when not in use for a 
long time should be protected by oily 
or waxy surfaces to keep from rusting. 

Acids should never be used in any- 
thing except glass, porcelain or granite. 
French chefs use copper and brass 
utensils, but they are very expensive, 
must be kept scrupulously clean, as they 
are easily affected by acids or alkali and 
all their salts are poisonous. Cleaned 
most easily with oxalic acid. Ammonia 
dissolves copper or brass. 

Zinc is attacked by acids and alkali. 

Lead is attacked by salt or any organic 
material. Organic matter ' in water 
causes the objection to lead pipes. 

It is the lead in the solder that causes 
the objection to canned goods. 

Sulphuric acid will clean spots caused 
by salt water. None of its salts are con- 
sidered poisonous. 

Bright surfaces retain heat, therefore 
all utensils to keep liquid hot must be 
bright as possible. 



XV 



Dark surfaces radiate heat, so when 
the oven does not bake well on the bot- 
tom, use dark or old baking pans. 

Wooden spoons are much nicer to use, 
as they make less noise while stirring. 
The slitted wooden cake spoons are con- 
sidered better, as they enclose more air 
in the mixture while beating than an 
ordinary spoon would do. 

Always use a silver fork for beating 
an egg instead of an iron one, as the 
phosphorus of the yolk attacks the steel 
and forms a disagreeable salt. 



XVI 



PATTY CASES AND RISSOLES — PAGE 218 




PEAS IN TURNIP CUPS — PAGE 312 




MUSKMELON FRAPPE — PAGE 126 




INDIVIDUAL STRAWBERRY SHORTCAKES 
XVii — PAGE 144 



DEVILED OYSTERS IN THE SHELL PAGE 268 




THE REAL BOSTON COOKIES — PAGE 36 




DESTINED TO BECOME BOSTON COOKIES 
PAGE 36 




h 

WAFFLES — PAGE 4 



xviii 




xix 




XX 




XXI 




xxii 




xxiii 




xxiv 




XXV 



I 




xxvi 



» 




xxvii 




xxviii 




xxix 




XXX 



The Recipes 



Baking Powder Breads 



Popovers 

Sift together one cup of sifted flour, 
one-fourth teaspoon of salt; gradually 
beat in a cup of milk and an egg beaten 
until light. Beat two minutes with a 
Dover beater, and bake about half an 
hour in a gem pan, buttered, in fast oven. 
— Mrs E. A. Wadhams. 

Batter Cakes 

Beat thoroughly one teaspoon of soda 
with one and one-half pints of sour milk. 
Beat the yolks of three eggs and add to 
the milk, then stir in the flour and a little 
salt, making the batter of the consistence 
of cake. Then beat the whites to a stiff 
froth, fold in, not thoroughly. — Mrs J. L. 
Brenner, Dayton, O. 

Breakfast Puffs 

Boil a pint of milk with a quarter of a 
pound of butter. Stir in three-quarters 
of a pound of flour and let cool. Beat 
the whites and yolks of five eggs sepa- 
rately and add. Fill greased cups half 
full of the batter, and bake in a quick 
oven. Turn out on a hot plate and 
sprinkle with sugar. 

Flannel Cakes 

Beat two eggs in a bowl and add a tea- 
spoon of salt, a tablespoon of sugar and a 
pint and a half of milk, with a teaspoon of 
cream tartar and half a teaspoon of soda ; 
add flour to make a thin batter. Bake on 
a greased griddle, spread with butter, and 
send to the table hot. 

Snow Balls 

Beat the whites of four eggs. Mix 
one cup of cream, two tablespoons of 
sugar, a teaspoon of baking powder and 
flour to make a batter, and add the whites 
of the eggs. Fill buttered cups two- 
thirds full of the mixture, and bake in a 
hot oven. 



MEMORANDA 



i. BAKING POWDER BREADS 

Cream Waffles 

Beat two eggs with a pint of sour 
cream; add a teaspoon of soda, half a 
teaspoon of salt, with flour to make a 
thin batter. Pour in well-greased waffle 
irons, bake brown, butter, and serve very 
hot.— See Page XVIII. 

Scones 

Sift one quart of flour ; add half a tea- 
spoon of salt, a teaspoon of sugar, a 
tablespoon of lard, one beaten egg, two 
teaspoons of cream tartar, one of soda 
and a pint of sweet milk. Mix to a 
thick batter, drop in squares on a very 
hot, greased griddle, and bake brown 
on both sides. Serve with butter and 
honey. 

Buttermilk Biscuits 

Sift a quart of flour, add a tablespoon 
of lard, half a teaspoon of salt, one tea- 
spoon of soda, sour buttermilk to make 
soft dough, roll thin, cut into biscuits, 
and bake in a very quick oven. 

Egg Biscuits 

Sift a pint and a half of flour, add a 
teaspoon of salt, a tablespoon of sugar, 
two beaten eggs, a tablespoon of lard 
and half a pint of sweet milk to which 
has been added a teaspoon of cream 
tartar and half a teaspoon of soda. 
Work to a smooth dough, roll half an 
inch thick, cut out in large biscuits, rub 
over with sweet milk, lay on buttered 
tins and bake brown in a quick oven. — 
Eliza R. Parker. 

Com Cakes 

Put a pint of meal in a bowl, mix 
through it a teaspoon of salt and pour 
over it enough fiercely boiling water just 
to moisten the mass ; cover for five min- 
utes or an hour, as convenient. Beat three 
eggs separately, add a cup of sweet 
milk to the yolks and pour over the 
scalded meal; mix well, add a teaspoon 
of baking powder or one-fourth of a 
teaspoon of soda and the beaten whites 




J 



6 BAKING POWDER BREADS 

of the eggs. The amount of boiling 
water for moistening will be about three- 
quarters of a pint. Neither the powder 
nor soda is really necessary, the cakes 
being quite perfect with only the lighten- 
ing of the eggs. To bake, grease the 
griddle quite freely with sweet bacon or 
ham drippings, preferably. The batter, 
when put on, will spread out, sputter 
and form lacework edges (if it doesn't, 
thin it with more milk) and the cakes 
will be a little hard at first to turn, which 
must not be done until they are a rich 
brown all over. Put only three cakes on 
a plate, as they are too tender to separate 
at the table. 

Hoecakes 

Into one and one-third cups of meal 
mix a level teaspoon of salt and a 
rather heaping one of baking powder. 
Beat the yolks of two eggs until light, 
add a cup of sweet milk and pour the 
mixture over the meal, beating hard for 
a minute; now add the beaten whites. 
Put a tablespoon of lard in a spider 
and when it is hot, drop in the batter, 
making cakes about three inches long 
and three across. Brown on both sides 
and serve hot. 

Com Bread 

One cup of meal, a level teaspoon of 
salt, a heaping one of baking powder, a 
tablespoon of butter (or lard), a cup and 
a half of sweet milk, and two eggs 
(three, when they are plenty, and then 
somewhat less baking powder). Mix 
the salt through the meal; beat the eggs 
until very light, without separating, add 
the milk and pour over the meal ; mix 
well, sift in the baking powder and beat 
hard for two minutes, add finally the 
melted butter, pour into a baking pan 
and bake in a hot oven. — Ella Morris 
Kretschmar. 

Boston Brown Bread 

One cup of sour milk, one-half cup of 
New Orleans molasses, one egg, butter 



8 BAKING POWDER BREADS 

size of walnut, one teaspoon of soda in 
the milk, and enough graham flour to 
thicken like cake. Steam three hours; 
start over cold water.— Mrs Orville 
Goren. 

Rice Waffles 

One and three-fourths cups of flour, 
two-thirds of a cup of cold boiled rice, 
one and one-fourth cups of milk, two 
tablespoons of sugar, one egg, two and 
one-half teaspoons of baking powder, 
one-fourth of a teaspoon of salt, one 
tablespoon of melted butter. Sift dry 
ingredients, work in rice, add milk, yolk 
of egg well beaten, and butter, then 
beaten white. Bake in waffle irons. 

Spoon Bread (southern dish) 

One pint of coarse white corn meal, 
one dessertspoon of salt, lard size of a 
walnut, one egg, whites and yolks beaten 
separately, and milk enough to make a 
very soft batter — so soft that it will be 
smooth when still — but not soft enough 
to separate if left standing. Buttermilk 
is better than sweet milk, in which case 
use one-jhalf teaspoon of soda, depending 
on the acidity of the milk. If you use 
sweet milk, use two teaspoons of baking 
powder. Sift meal, put in salt and lard 
and moisten with hot water, not boiling, 
as that would spoil it. Warm water will 
swell the meal and prevent that dryness 
corn bread often has. Add milk and 
egg, and last of all the baking powder. 
If soda and buttermilk are used beat the 
soda into the buttermilk thoroughly, be- 
fore adding to the meal. Last, but not 
least, put in a granite baking dish, well 
greased, and very hot, and bake at once 
in a hot oven. 



MEMORANDA 



Beverages 

Ginger Pop 

To two gallons of lukewarm water 
allow two pounds of white sugar, two 
lemons, one tablespoon of cream of 
tartar, a cup of yeast and two ounces 
of white ginger root, bruised and boiled 
in a little water to extract the strength. 
Pour the mixture into a stone jar and 
let stand in a warm place for twenty- 
four hours, then bottle. The next day 
it will be ready to "pop." 

Cream Soda 

One pound of loaf sugar, one pint of 
rich cream, one quart of water, one table- 
spoon of vanilla and one-quarter of an 
ounce of tartaric acid. Mix the ingredi- 
ents and bring slowly to a boil, then put 
in jars. Use a tablespoon of this and a 
third of a teaspoon of soda to a glass of 
cold water. — M. F. Snider. 

Orange Bouillon 

The juice from enough fresh ripe 
oranges to make one quart of solid juice* 
Heat to boiling-point, then add one table- 
spoon of dissolved cornstarch, and cook 
to a velvety cream. Add small dash of 
salt. Cool, then add one teaspoon of 
orange flower water and one teaspoon of 
orange curacoa. Serve in crystal soup 
bowls in finely cracked ice with a garni- 
ture of a few orange flowers and im- 
ported French wafers. — Annette Willing 
Carhartt. 

Pineapple Punch 

To make a fascinating violet-tinted 
punch of delicate flavor, put one cup of 
grated pineapple with one pint of water, 
cook for fifteen minutes. Strain through 
cheesecloth, pressing out all the juice. 
Add one pint of water and two cups of 
sugar, which have been boiled ten min- 
utes, half a cup of freshly made tea, the 




I 

! 



j 



12 



BEVERAGES 



juice of three oranges and three lemons, 
one cup of grape juice and two and one- 
half quarts of water. Put in a punch 
bowl with a large lump of ice. Serve 
perfectly chilled in sherbet glasses. — 
Anne Warner. 

Fruit Punch 

Of the making of punches there is no 
end, but I give one which slips down 
with ease. Put one pint of water and 
one pound of sugar and the chopped 
yellow rind of one lemon on to boil. Boil 
five minutes, strain, and while hot slice 
into it two bananas, one, grated pineapple 
and half a bottle Maraschino cherries and 
their liquor. When ready to serve put 
in the center of your punch bowl a square 
block of ice ; pour over it two quarts of 
Apollinaris; add to the fruit the juice of 
six lemons and put it all into the bowl. 
Serve in thin, tall tumblers. — Anne 
Warner. 

Egg Lemonade 

Boil together two cups of sugar and 
three cups of water ten minutes. Add 
the grated rind of one lemon and the 
juice of three. Allow this to cool, and 
at serving time add one egg beaten until 
very light and creamy and one bottle of 
effervescent table water, poured from 
some hight in order that the mixture may 
foam. Serve with cracked ice in the 
glasses. 

Chocolate Cream Nectar 

This may be made either from cake 
chocolate or from any of the cocoa pow- 
ders, and a trial will determine which is 
the more agreeable. Melt two squares of 
chocolate or an equivalent amount of 
cocoa powder in four tablespoons of hot 
coffee. Add one and one-half cups of 
sugar and three cups of water. Boil 
clear and strain. There should be one 
quart of the liquid. When cold add one 
tablespoon of sherry wine and pour iced 
into glasses in which you have placed one 
tablespoon of whipped cream, not too 



MEMORANDA 13 



I 



14 



BEVERAGES 



stiffly beaten. Stir well before drinking. 
The wine may be omitted and one tea- 
spoon of vanilla substituted. This is 
good hot if a portion of hot milk is added 
to the chocolate syrup, and the whipped 
cream placed on the top. 

Iced Coffee with Orange Flavor 

One quart of strong coffee and two 
cups of sugar boiled together ten min- 
utes. Allow this to cool and add to each 
cup or glass one tablespoon of orange- 
syrup and the same amount of cream 
partially whipped. The orange syrup 
may be obtained at the drug store or 
made by allowing cut oranges to stand 
in sugar and straining off the juice. 
This may not sound promising, but a 
trial will convince the most skeptical. 
It was suggested to me by observing 
the toothsomeness of coffee ice cream 
and orange ice when served together. — 
Mrs E. B. Jones. 

Black Currant Cup 

To one quart of weak green tea add 
half a pint of black currant juice; 
sweeten to taste and chill thoroughly 
before serving. 

Ching Ching 

Fill a glass two-thirds full of shaved 
ice; add three or four lumps of sugar, 
the juice of a large orange and a few 
drops each of essence of cloves and 
peppermint. 

Raspberry Shrub 

Add to eight quarts of fine ripe black 
raspberries sufficient vinegar to reach the 
top, but not to cover them. Let stand in 
a stone jar for twenty-four hours. Then 
strain through a colander, mashing the 
berries well. Strain again through 
cheesecloth, and measure the juice. 
Allow one pound of sugar for one pound 
of juice. Put the juice in a preserving 
kettle and let it boil for twenty minutes ; 
add the sugar and boil ten minutes 
longer. Seal in fruit jars or bottles. 




I 

I 



I 



16 



BEVERAGES 



Strawberry shrub may be made in the 
same way. 

Strawberry Punch 

Boil a quart of water and two and 
one-half cups of sugar for about ten 
minutes, add one cup and a quarter of 
strawberry juice, and cool. Before 
freezing add half a cup of Maraschino 
and it will then not freeze hard. Serve 
in cups. — Anne Warner. 

Fruit Cup 

Take the juice of half a lemon, one 
tablespoon each of lime and pineapple 
juice, four ounces of sugar and half the 
amount of shaved ice. Fill up the glass 
with rich milk, shake until foamy and 
drink at once. 

Pineapple Lemonade 

Pare, eye and grate a large ripe pine- 
apple; add the strained juice of four 
lemons and a syrup made by boiling to- 
gether for four minutes one pound of 
sugar and one pint of water. When cold 
add one quart of water ; strain and ice. 

Raspberry Syrup 

To each pint of strained raspberry 
juice add one pound of granulated sugar. 
Let it stand over night. In the morning 
boil it for ten minutes and bottle. A 
spoonful or two in a glass of cold water 
makes a very refreshing drink. 

Fruit Beverage 

Peel twelve lemons very thin, squeeze 
the juice over the peel and let stand two 
hours, then add one pound of sugar. 
Mash one quart of ripe raspberries with 
half a pound of sugar ; pare a ripe pine- 
apple, shred the fruit fine and mix with 
another half pound of sugar, then strain 
the lemon juice and mash the raspberries 
through a coarse sieve, then the pine- 
apple, and mix all together, adding three 
quarts of cold water. Stir until the 
sugar is entirely dissolved, then strain, 
and serve with a little of the fruit in each 
glass. 



MEMORANDA 1? 



18 



BEVERAGES 



Grape Shrub 

Crush the grapes, put them in a stone 
jar and cover with good cider vinegar, 
and then cover the jar tightly. Press 
and stir the grapes frequently and let 
them stand three days. Then strain 
through folded cheesecloth two or three 
times, and to every three quarts of juice 
add five pounds of sugar. Stir until the 
sugar is dissolved; let come to a boil, 
skim carefully and bottle while hot. In 
serving allow two-thirds of water to one- 
third of juice. — M. F. Snider. 



MEMORANDA 19 




Bread Made With Yeast 



Whole Wheat Bread 

Scald one cup of fresh milk, add one 
heaping teaspoon each of butter, sugar 
and salt. When butter is melted, add 
one cup of cold water. When lukewarm, 
add one cup of warm water in which is 
dissolved one compressed yeast cake. 
Stir in three cups of good white bread 
flour ; beat well, and set to rise, covered, 
in a warm place. Let rise from one to 
two hours till the sponge is full of bub- 
bles. Then stir in sufficient whole wheat 
flour to make a dough that can be han- 
dled, and knead twenty minutes, using 
as little flour (entire wheat), as pos- 
sible, as too much flour worked in makes 
heavy, tough bread. Let rise, and when 
light (from two to three hours in a 
warm place), mold lightly into loaves, 
and set to rise in three medium-sized 
greased bread tins. When light again, 
bake for about fifty minutes in a mod- 
erate oven. Started early in the morn- 
ing, the baking can be accomplished by 
noon. If more convenient to set it at 
night, use only half a yeast cake, and 
after kneading, leave in a rather cool 
place, as too much rising will result in 
sour, worthless bread. — Jane Johnston. 

Finger Rolls 

Mix one cup of scalded milk with one 
tablespoon of butter. When cool, add 
one teaspoon of sugar, one-half teaspoon 
of salt, four tablespoons of liquid yeast 
(one-fourth cup), and flour enough to 
make a soft dough — about three cups. 
Mix well, knead for fifteen minutes and 
set in a warm place to rise for three or 
four hours. When light, knead again. 
Shape small pieces of dough into balls, 
then roll on the molding board into a 
small, long finger roll, pointing the ends, 
Place the rolls in a shallow pan, let them 



MEMORANDA 21 



22 



YEAST BREADS 



rise for one hour, or until double in size, 
brush them over with a little beaten egg 
to give a glaze, and bake in a hot oven 
for ten or fifteen minutes. — Annabel Lee. 

German Coffee Cake 

Scald and cool to lukewarm one-half 
pint of milk. Add one heaping t table- 
spoon of butter and two of sugar; one- 
fourth of a yeast cake dissolved in a 
little warm water, a speck of salt, and 
flour enough to make a soft bread dough. 
Let it rise over night; knead in the 
morning early, let it rise in a flat but- 
tered tin. Rub butter over the top, 
sprinkle with sugar and cinnamon and 
bake for twenty to thirty minutes. Cut 
in squares and serve hot with coffee. — 
A. L. 

Buns 

Dissolve one cake of yeast in one pint 
of lukewarm water, add flour to make 
a moderately stiff sponge, let rise until 
it begins to drop (about two hours), rub 
together one-fourth pound of butter, one- 
fourth pound of sugar and two eggs, one 
cup of warm milk, a little salt, and add 
all to the sponge ; let rise one hour, then 
mold, put in pans, let rise until light, 
and bake— Mrs F. M. Hall. Lincoln. 

Southern Sally Lunn 

One quart of flour, three eggs, one 
teaspoon of butter, one teacup of yeast, 
one pint of new milk. Beat the yolks 
of eggs light. Stir in the yeast, then 
butter, milk and flour. Beat the whites 
light, and add last. Set to rise and 
bake in a pan or muffin rings when 
ready. — Mrs Charles Brinton Coxe, 
Philadelphia. 

Bread in Five Hours 

Scald one quart of milk and let cool 
to blood heat. Add two dissolved yeast 
cakes, two teaspoons of salt and two tea- 
spoons of sugar. Use this for the wet- 
ting of the sifted flour, which should 
be of sufficient quantity to make a fairly 



MEMORANDA 23 



24 



YEAST BREADS 



stiff dough. Let rise in a room where 
the temperature is 80 degrees, for four 
hours. Knead into small loaves, put 
into greased pans and let rise, then bake 
for half an hour. In the first mixing 
use a spoon and beat the dough vigor- 
ously to insure a perfect mixing of wet- 
ting and flour. In the kneading for the 
pans, work each loaf three or four min- 
utes. This method insures the best 
bread ever eaten. — Mrs William A. 
Herron, Pittsburg. 

Rye Bread 

Mix one quart of milk, one quart of 
warm water, one-half cup of lard or 
butter, one yeast cake, one tablespoon of 
salt, one-third cup of sugar. After this 
is well mixed, add rye flour until it is 
as stiff as you can stir with an iron 
spoon. When light mold into loaves, 
using wheat flour for this purpose. Let 
it rise the second time in the tins until 
sufficiently light to bake. This bread is 
better not to rise too much and do not 
have too hot an oven. — Mrs Brewer. 

Waffies * 

To serve five or six people, take four 
eggs, and to the beaten yolks add a little 
salt, a pint of milk and enough flour to 
make a stiff batter. After mixing these 
to a smooth consistency, thin the mix- 
ture by adding gradually the beaten 
whites of the eggs and enough milk to 
make it quite thin enough to pour from 
a teacup, adding half a teaspoon of yeast 
powder. Have the waffle pan thor- 
oughly hot and well greased with lard, 
and pour the batter in from a cup. 

Nut Bread 

Set a sponge of one cup of entire 
wheat flour, one cup of white flour, one- 
half cake of compressed yeast, one cup 
of milk. When light add two table- 
spoons of brown sugar, one teaspoon of 
salt, one-quarter pound of shelled hick- 
ory nuts and enough entire wheat flour 
to make stiff as can be stirred with 



MEMORANDA 25 



YEAST BREADS 



spoon. Put in pan, let rise for one 
hour and bake one hour. — Mrs Charles 
Brantingham, Rockford. 

Raised Oatmeal Muffins 

To three-fourths of a cup of scalded 
milk add one-fourth of a cup of sugar 
and half a teaspoon of salt. When 
lukewarm, add one-fourth yeast cake 
dissolved in one-fourth cup warm water. 
Work one cup cold cooked oatmeal into 
two and a half cups of bread flour- 
Combine the mixtures., beat thoroughly 
and let the batter rise over night. In 
the morning fill buttered gem pans two- 
thirds full. Let it rise again and bake 
for twenty-five or thirty minutes in a 
moderate oven. 



Cakes, Cookies, Dough- 
nuts, Etc 

Spanish Chocolate Cake 

Dissolve on the back of the stove half 
a cup of grated unsweetened chocolate, 
one-fourth of a cup of granulated sugar 
and two tablespoons of milk. Beat to a 
cream one-third of a cup of butter and a 
cup of powdered sugar ; add two eggs, 
one at a time, beating well, and half a 
teaspoon of vanilla; next add the dis- 
solved mixture and beat thoroughly ; 
now add gradually one-fourth of a cup 
of milk, a cup of flour and a teaspoon 
of baking powder, the baking powder 
mixed with a little of the flour and 
added last. Bake in an oblong sheet 
about three-quarters of an inch thick. 
Place an ounce of unsweetened chocolate 
in a small teacup, and stand this in a 
pan containing boiling water, to melt it. 
Boil together until it forms a soft ball 
when dropped in cold water, a cup of 
granulated sugar and five tablespoons of 
milk ; take from the fire, add vanilla to 
flavor and beat until white, yet soft and 
creamy ; spread smoothly on the cake at 
once, while the cake is yet warm; then 
coat immediately with the melted choc- 
olate, using preferably a soft pastry 
brush, although a knife will serve the 
purpose. Cut the cake in squares or 
diamonds and serve the same day it is 
made. This is a very choice recipe, 
making an elegant cake. — Amelia 
Sulzbacher. 

Pound Cake as Our Mothers Made It 

One pound of flour, one pound of 
butter, one pound of sugar, ten large 
eggs and about one-fourth of a nutmeg. 
Cream the butter and sugar together 
well (our mothers' rolled and sifted loaf 
sugar is better, but granulated sugar will 




I 

s 



30 CAKES, COOKIES, DOUGHNUTS, ETC 

answer the purpose), then add the well- 
beaten yolks of the eggs, and add the 
flour, a little at a time, beating very 
thoroughly all the while, lastly add the 
whites of the eggs which have been 
beaten to a stiff froth that can be cut 
with a knife, or that will adhere to the 
vessel in which it has been beaten, being 
careful not to beat the cake after the 
whites have been added, but merely to 
fold in the puff. Flavor with one- 
fourth of a grated nutmeg, which should 
be put in before the whites of eggs. 
Bake in a very moderate oven for one 
hour. The only improvement that could 
be made on this recipe would be to use 
pastry flour (which was not used in 
mother's time). The best authorities 
on cake baking declare that good results 
cannot be obtained without the use of 
pastry flour. — Mrs P. L. Sherman, 
Chicago. 

Orange Cake 

Two cups of sugar, two and one- 
quarter cups of flour, one-half cup of 
water, yolks of five eggs, whites of four 
eggs, grated rind of one orange, one 
teaspoon of cream tartar, one-half tea- 
spoon of soda. Bake in four tins. 

Filling: Whites of two eggs, add 
pulverized sugar till stiff, the grated 
rind of one orange and the juice of two, 
to which add sufficient sugar to spread. 
— Mrs J. B. Hobbs, Chicago. 

Extra Nice Walnut Cake 

Beat to a cream one-half cup of but- 
ter and one cup of sugar. Dissolve one- 
half cup of cornstarch in one-half cup 
of milk, and add to butter and sugar, 
then add one cup of flour with one tea- 
spoon of baking powder and the whites 
of two eggs beaten stiff. At the last 
add one cup of chopped walnut meats, 
and flavor with vanilla. 

Cocoanut Loaf Cake 

One cup of sugar, one-half cup of 
butter, three-quarters cup ©f milk, three 




I 



32 CAKES, COOKIES, DOUGHNUTS, ETC 
f 

eggs, two and one-half cups of flour, two 
teaspoons of baking powder and one 
grated cocoanut. Cream the sugar and 
butter, take the milk of the cocoanut and 
if not enough add sweet milk to make 
the three-quarters of a cup. Add the 
beaten yolks, then flour and baking 
powder sifted, then beaten whites, and 
lastly the grated cocoanut, reserving 
some for the frosting of the loaf. This 
is to be baked in a deep tin. — Mrs George 
Brewer. 

Longmeadow Loaf Cake 

Cream five cups sugar, one and one-half 
cups butter, one cup lard. Mix thorough- 
ly, divide and to the smaller part 
of this mixture add four cups of warm 
milk, one cup of distillery yeast and 
flour enough to make batter which will 
be hard to stir with a spoon. Let it rise 
over night in a warm place. In the 
morning add the rest of the sugar and 
shortening, the whites of four eggs, one- 
third cup of brandy, one teaspoon of 
nutmeg and one teaspoon of saleratus. 
Allow it to rise again until light, it may 
take four hours, then add one and one- 
half pounds of raisins and one-half 
pound of citron. Put in six round tins, 
and raise until light. Bake slowly one 
hour. 

An Historical Cake 

An historical recipe for a great cake 
"wrote by Nellie Custis for her grand- 
mama." "Take forty eggs and divide 
the whites from the yolks and beat them 
to a froth. Then work four pounds of 
butter to a cream and put the whites 
of eggs to it, a spoonful at a time, till it 
is well worked. Then put four pounds 
of sugar finely powdered into it, in the 
same manner, then put in the yolks of 
eggs and five pounds of flour and five 
pounds of fruit. Two hours will bake 
it. Add to it one-half an ounce of 
mace, one nutmeg, one-half pint of wine 
and some fresh brandy." — Mrs Charlei 
Custis Harrison, Philadelphia. 



MEMORANDA 33 



j 

i 



! 

i 
i 



I 



! 



34: CAKES. COOKIES. DOUGHXUTS, ETC 

Gingerbread 

Three pounds of flour, one-half pound 
of butter, two tablespoons of ginger, two 
tablespoons of soda. Put the butter, 
flour and other ingredients together and 
mix as much molasses as will make a 
dough. Roll into thin sheets. Cut in 
any shape you fancy and bake in a 
moderate oven.— Mrs James T, Halsey, 
Philadelphia. 
Crumpets 

One cup of sugar, one-half cup of 
butter, one-half cup of milk, two cups of 
flour, a little vanilla, a teaspoon of bak- 
ing powder. Spread with teaspoon on 
baking pan. When baked roll while hot 
into cornucopias or any shape desired. — 
Mrs Walter Snowdon Smith. 
Delicious Raised Doughnuts 
are made from one cup of sugar, one-- 
half cup of butter, two eggs, one pint of 
warm milk, one cup of yeast, or one 
yeast cake dissolved in warm water, one^ 
half teaspoon each of soda and salt, a 
dash of nutmeg. Mix with flour like 
soft bread dough, let it rise over night. 
Turn out on a floured board, roll out 
one inch thick without molding, cut into 
rings, let rise until very light Fry in 
hot fat, turning often. When cold, roll 
in powdered sugar. If these doughnuts 
are kept in a jar and heated and rolled 
in sugar as they are needed, they will 
seem like freshly cooked doughnuts. 
Another way to have fresh doughnuts 
even* day is to make the dough as 
directed and cut off enough each morn- 
ing to roll out and fry for breakfast, 
keeping the rest of the dough on ice, 
which chills the yeast plant and retards 
rising. The cook must rise early to 
raise the dough. The first method is 
easier and the cakes are about as good. 
This recipe makes about four dozen 
medium-sized doughnuts. — Annabel Lee. 

Dropped Hermit Cookies 

One cup of butter, one and one-half 
cups of brown sugar, one cup of raisins 



MEMORANDA 



36 CAKES, COOKIES, DOUGHNUTS, ETC 

chopped fine, one cup of English wal- 
nuts chopped fine, one and one-third 
cups of flour, three eggs, one teaspoon 
of cinnamon, one teaspoon of cloves, one 
teaspoon of allspice, one teaspoon of 
salt, one teaspoon of soda in hot water. 
Cream sugar and butter together, add 
the other ingredients, and then put small 
drops of the mixture in your pans for 
baking. — Mrs G. Barrett Rich. 

Boston Cookies 

One cup of butter, one and one-half 
cups of sugar, three eggs, one teaspoon 
of soda, one and one-half tablespoons of 
hot water, three and one-fourth cups of 
flour, one-half teaspoon of salt, one tea- 
spoon of cinnamon, one cup of chopped 
walnuts, one-half cup of currants, one- 
half cup of seeded chopped raisins. Cream 
the butter, add the sugar gradually and 
eggs well beaten. Add soda dissolved in 
water, half the flour mixed and sifted 
with salt and cinnamon, then add nut 
meats, fruit and remaining flour. Drop 
by spoonfuls one inch apart on a but- 
tered sheet and bake in a moderate oven. 
—Fannie M. Farmer. See Page XVIII. 

Inexpensive Sponge Cake 

One cup of granulated sugar, one and 
one-half cups of flour with one scant 
teaspoon of baking powder sifted to- 
gether three times. Three eggs beaten 
separately, one-half cup of cold water. 
Pour about half the water on the sugar 
and then add yolks of eggs well beaten ; 
add the remainder of the water and flour 
alternately, then add whites of eggs, stir 
lightly, put in pan and bake forty min- 
utes. — Mrs J. H. Avery. 

Maple Sugar Filling for Cake 

Break into small pieces sufficient 
maple sugar to make one cup. Put it 
into a saucepan with one cup of sweet 
cream and one cup of coffee sugar. Heat 
slowly, stirring occasionally, until the 
maple sugar is entirely dissolved. Boil 
steadily without stirring until, when a 



MEMORANDA 37 



38 CAKES, COOKIES, DOUGHNUTS, ETC 

little is tried in very cold water, it can 
be rolled into a soft ball between the 
thumb and finger. Take at once from 
the fire, stir in a cup of chopped pecans, 
let stand for five minutes, then stir- 
slowly until it begins to thicken, and 
spread between the layers of cake. 

Maple Sugar Frosting 

Add one cup of sweet cream to two 
cups of rolled maple sugar; boil slowly 
until it will thread from a spoon, about 
three-quarters of an hour. Then let it 
get about half cool, stir in half a cup 
of chopped English walnut meats, beat 
until it becomes creamy, then spread it 
over the cake. 

Maple Sugar Cookies 

One cup of sugar, one cup of crushed 
maple sugar, one cup of butter, two well 
beaten eggs, two tablespoons of water, 
two teaspoons of baking powder, and 
flour enough to roll out. Do not make 
too stiff. Bake in a quick oven. 

English Banbury Cakes 

Two pounds of best currants, one-half 
pound of butter, one pound of candied 
lemon peel, a scant half ounce of pow- 
dered allspice, one-half ounce of pow- 
dered cinnamon. Make a nice pastry, 
cut it into oblong or diamond shape, cut 
a little cross in the upper crust, fill and 
bake.— Mrs H. G. Taft. 

Dried Apple Cake 

Two cups of syrup or molasses, three 
cups of dried apples, one cup of butter, 
one cup of sugar, one cup of sour milk 
one teaspoon of soda, four eggs, four 
cups of flour, one cup of currants (or 
more), one cup raisins (or more), one tea- 
spoon cloves, one teaspoon cinnamon, 
one nutmeg, two teaspoons of yeast 
powder. Soak apples in as little water 
as possible over night; in the morning 
chop fine and boil one-half hour in 
molasses. When cold, add butter, sugar, 
and milk with soda dissolved, eggs, flour, 



MEMORANDA ov 



40 CAKES, COOKIES, DOUGHNUTS, ETC 

fruit, spices, and yeast powder. — Mrs 
H. N. Stevens. 

Ginger Wafers 

Stir half a cup of butter to a cream. 
Add gradually one cup of pulverized 
sugar and one tablespoon of ginger. Add 
half a cup of cold water and two cups 
of sifted flour. Spread thin on a bak- 
ing sheet and bake in a cool oven. Cut 
into squares, triangles or cubes with a 
sharp knife and remove from the baking 
sheet by slipping a limber knife under 
them. The baking sheet should be well 
greased and quite cold when the dough 
is spread on it. — Emma P. Ewing. 

Chocolate Hearts 

Melt, by standing over hot water, 
three ounces of unsweetened chocolate; 
add a pound of sifted powdered sugar 
and mix thoroughly; work to a stiff yet 
pliable paste with the unbeaten whites of 
three eggs (or less), adding vanilla to 
flavor. If the paste seems too soft add 
more sugar. Break off in small pieces 
and roll out about one-fourth of an inch 
thick, sprinkling the board and paste 
with granulated sugar instead of flour. 
Cut with a tiny heart-shaped cake cutter 
(any other small cake cutter will do), 
and place on pans oiled just enough to 
prevent sticking. Bake in a very mod- 
erate oven. When done, they will feel 
firm to the touch, a solid crust having 
formed over the top. They should be 
very light, and will loosen easily from 
the pan after being allowed to stand a 
moment to cool. The success of these 
cakes depends upon the oven, which 
should be not as cool as for meringues, 
not quite so hot as for sponge cake. If 
properly made, they are very excellent 
and but little labor. Use the yolks for 
chocolate whips. — Amelia Sulzbacher. 

Chocolate Cookies 

Take a scant cup of butter, a heaping 
cup of light brown sugar, two eggs, a 
teaspoon of cinnamon, half a teaspoon 



MEMORANDA 41 



42 CAKES, COOKIES, DOUGHNUTS, ETC 

of cloves, a cup of almonds, cut fine, 
without blanching, a cup of currants, 
cleaned and dried, two ounces of un- 
sweetened chocolate dissolved in half a 
cup of milk, and flour enough to roll; 
before adding the flour, put into it a 
heaping teaspoon of baking powder. 
Mix in the order given; roll out about 
one-eighth of an inch thick; cut with 
any preferred cake cutter and bake in a 
moderate oven. Make a rather thick 
syrup of half a cup each of granulated 
sugar and water boiled together, and 
brush the cakes with this syrup as soon 
as they are taken from the oven. — Amelia 
Sulzbacher. 

Strawberry Eclairs 

Boil together in a saucepan one cup of 
boiling water, one-fourth cup of butter 
and a speck of salt. As it begins to boil 
stir in one cup of sifted flour. Stir con- 
stantly until the mixture leaves the sides 
of the pan and cleaves together in a ball. 
When partly cool add four eggs, beating 
them in one at a time. Drop carefully 
in long narrow strips, some distance 
apart, on buttered tins, and bake in a 
moderate oven until well risen — about 
thirty minutes. Leave the oven door 
open a few minutes before removing the 
eclairs, to prevent their falling. When 
they are cool split one side, fill with 
sweetened strawberries or jam. Spread 
with boiled icing colored with strawberry 
juice. — Annabel Lee. 

Chocolate Nougat Cake 

One-half cup of sugar, one-half cup 
of sweet milk, one-half cake of chocolate 
and the yolks of two eggs. Cook this in 
a double boiler and cool. One and one- 
half cups of sugar, three eggs, one-half 
cup of butter, one-half cup of milk, two 
cups of flour, one teaspoon of soda dis- 
solved in a little hot water. Add 
the cooled mixture last. Flavor with 
vanilla. This can be baked as a loaf or 
layer cake. Use the whites of the two 
eggs for frosting , For the layer cake 



MEMORANDA 43 



44 CAKES, COOKIES, DOUGHNUTS, ETC 

blanched almonds or walnuts should be 
thrown on the frosting between the 
layers and on the top. I prefer English 
walnuts. — Mrs George H. Russel, 
Detroit. 

Cymbals 

One cup of sugar, one-half cup of 
butter, two eggs, one-half cup of sour 
milk, one-half nutmeg, one teaspoon of 
saleratus. Stir butter and sugar to- 
gether, add eggs and a little flour. Stir 
in the milk and saleratus, which should 
be previously strained. Add flour to 
make stiff enough to roll out. Cut into 
rings, sift sugar on top, and bake in a 
quick oven. — Mrs Benjamin M. Page, 
Pasadena. 

Ladyfingers 

Beat the whites of three eggs till dry, 
add one-third of a cup of powdered 
sugar gradually and continue beating. 
Then add the yolks, beaten till lemon- 
colored, and a quarter of a teaspoon of 
vanilla. Cut and fold in three-quarters 
of a cup of flour mixed with one-eighth 
teaspoon of salt. Shape with a pastry 
bag and tube on unbuttered sheets of 
paper. Sprinkle with powdered sugar 
and bake eight minutes in a moderate 
oven. Remove from the paper with a 
knife. — Stella A. Downing. 

An Inexpensive Cake 

One cup of black molasses, one-half 
cup of brown sugar, one-half cup of 
butter, one cup of hot water, one dessert- 
spoon of soda, two cups of flour, one 
dessertspoon of spices, using ginger or 
not, to your taste. This may be used 
for pudding, or by adding fruit makes a 
nice fruit cake. Bake in a quick oven. — 
Mary Miner. 

Butter Sponge Cake 

Two cups of sugar, one of butter, six 
eggs beaten separately, one-half cup of 
milk, one-half cup of water, two tea- 
spoons of baking powder, three cups of 



MEMORANDA 45 



46 CAKES; COOKIES, DOUGHNUTS, ETC 



flour. Mix butter and sugar to a cream. 
Add yolks. Do not beat much. Next 
milk, with whites and flour last. Bake in 
loaf or cup cakes. — Nettie C. Moore. 

Celestial Cake 

Bake an angel cake in a large round, 
shallow basin, when cold cut into wedge 
shaped pieces, reverse the pieces and put 
them together with points out, making 
it in form of a star. Cover with icing 
and garnish with bits of green angelica 
and red candied cherries. — Linda Hull 
Larned. 

White Almond Cake 

One-half cup butter, one and one-half 
cups sugar, one teaspoon almond extract, 
one-half cup milk, one and one-half cups 
pastry flour, one-half cup cornstarch and 
two teaspoons baking powder, stiffly 
beaten whites of five eggs. Sift together 
the flour, cornstarch and baking powder 
and add alternately with the milk. Mix 
in the order given and bake in a moder- 
ate oven. 

Ice Cream Cake 

Cream one cup of sugar with one-half 
cup of butter. Add one-half cup of 
milk, one and three-fourths cups of flour 
sifted with two level teaspoons of baking 
powder. Beat well and fold in the beaten 
whites of three eggs and add one-half 
teaspoon of vanilla. Bake in two round 
tins or one biscuit tin from twenty to 
thirty minutes. Frost with the yolks of 
two eggs, thickened with confectioner's 
sugar and flavored with vanilla. This 
same cake recipe, flavored with almond 
extract and frosted with a boiled icing 
containing one-half cup of chopped 
blanched almonds, makes a delicious 
almond cake. 

Hot Water Sponge Cake 

Beat the whites of three eggs, add 
one cup of fine sugar, then three yolks 
well beaten, one teaspoon of vanilla or 
lemon, one cup of pastry flour sifted with 
one-half teaspoon of baking powder, and 



MEMORANDA 4'? 



48 CAKES, COOKIES, DOUGHNUTS, ETC 

two tablespoons of boiling water. Bake 
in a loaf from twenty to thirty-frvg 
minutes. 

Sponge Drops 

Beat three eggs lightly, add three- 
fourths of a cup of granulated sugar, one 
heaping cup of flour sifted with one tea- 
spoon of cream of tartar and one-half 
teaspoon o'f soda (or one heaping tea- 
spoon of baking powder). Flavor with 
one teaspoon of lemon extract. Drop in 
teaspoons, three inches apart, on buttered 
tins. Bake in a quick oven. It is safe 
to bake one cake as a trial to see if the 
mixture needs any more flour. The 
cakes should spread in the oven, and they 
ought to be about one-half inch thick 
when baked. 

Orange Sponge Cake 
N Beat three eggs hard for five minutes. 
Then add one cup of granulated sugar 
and beat for three minutes. Add one- 
half cup of cold water, two cups of flour 
sifted with two teaspoons of baking pow- 
der. Bake in two deep jelly tins or in a 
biscuit tin from fifteen to twenty min- 
utes. Thicken the unbeaten white of 
one egg with confectioner's sugar. Add 
the juice and grated peel of one-half an 
orange, and more sugar till the frosting 
is thick enough to spread on the cake. 
This cake is more tender and delicate the 
day after it is baked. Spread cut-up 
peaches or oranges between the layers 
and sprinkle powdered sugar over the 
top to make a dessert. — Annabel Lee. 

Angel Cake 

Beat the whites of eight eggs till 
frothy. Then add one teaspoon of cream 
of tartar and continue beating till the 
whites are perfectly stiff. Gradually add 
one cup of sugar, beating hard all the 
time. Sift together three-fourths of a 
cup of flour and one-fourth of a teaspoon 
of salt, and fold it lightly into the beaten 
whites. Flavor with three-fourths of a 
teaspoon of vanilla and pour into an 



MEMOEANDA 49 



50 CAKES, COOKIES, DOUGHNUTS, ETC 

unbuttered angel cake pan. Put into a 
rather hot oven and allow the cake to 
rise quickly. Cool it off slightly, and as 
soon as the cake begins to brown cover 
with buttered paper. It will take from 
forty-five to fifty minutes to bake. 

Gold Cake 

Cream one-fourth cup of butter, add 
one-half cup of sugar slowly, and con- 
tinue beating. Add the yolks of five eggs 
beaten until thick and lemon colored and 
one teaspoon of orange extract. Mix and 
sift seven-eighths cup of pastry flour with 
one and one-half teaspoons of baking 
powder, and add alternately with one- 
fourth cup of milk to the first mixture* 
Bake in a buttered and floured tin.— = 
Stella A. Downing. 

Chocolate Cake 

One heaping tablespoon of butter, one 
cup of granulated sugar, yolks of three 
eggs, whites of four eggs, one teaspoon 
of cream tartar, one-half teaspoon of 
soda, one pinch of salt, one-half teaspoon 
of vanilla extract, one and one-half cups 
of flour, one-half cup of milk. 

Filling : One-fourth cake of choco- 
late, two tablespoons of water and one 
heaping cup of powdered sugar. — Mrs 
Dan R. Hanna. 

Devils Food Cake 

Two and a half cups of sifted flour, 
two cups of sugar, one-half cup of but- 
ter, one-half cup of sour milk, one-half 
cup of hot water, two eggs, one-half or 
one -fourth cake of chocolate, one tea- 
spoon of vanilla, one teaspoon of soda. 
Grate chocolate and dissolve with the 
soda in the hot water. Use white icing. 
-—Mrs Nelson Ruggles. 

Boiled Icing 

Boil one cup of granulated sugar with 
one-fourth cup of water, until the syrup 
hairs when dropped from a spoon. Have 
ready the beaten white of one egg. Pour 
the syrup slowly upon the egg, stirring 



1 



MEMORANDA 51 



j 



! 



j 



52 CAKES, COOKIES, DOUGHNUTS, ETC 

constantly. Flavor the same as the cake 
and spread on the cold cake, when the 
icing is stiff enough not to run. Cut in 
squares or slices. 

Delicate Cake 

Beat the yolks of five eggs till thick 
and lemon colored, stir in one cup of 
granulated sugar, the grated rind of one 
lemon and one tablespoon of the juice. 
Whip the whites of the eggs till quite 
stiff, add a few tablespoons of the froth 
to the beaten yolks, then one cup of 
pastry flour. Fold in the rest of the 
beaten whites. Bake as a loaf cake in a 
moderate oven, for nearly an hour. 
Cover with a soft boiled icing when the 
loaf has cooled, and before the icing 
dries, sprinkle with chopped almonds. — 
Mrs A. A. Lindeke. 

Marguerites 

Cut a sheet of sponge cake into small 
rounds, dip in confectioner's chocolate. 
While this is still moist lay split blanched 
almonds cut in halves around each little 
cake like the petals of the daisy. Into 
the center drop the daisy heart, made of 
fondant colored yellow. For a change 
you may use white fondant and split 
almonds which have been delicately 
browned in the oven, making the mar- 
guerite heart of chocolate. — See Page 
XXIX. 



MEMORANDA 53 



Cereals and Macaroni 



Macaroni 

Make strong beef broth the day before 
macaroni is to be served. Let it stand 
over night. In the morning it should be 
like a stiff jelly. Lift off the cake of 
cold fat from the top. Put one-half 
pound of macaroni into a large pan, over 
it pour absolutely boiling water, enough 
to cover it — to swim it. Let it boil con- 
tinuously for half an hour. Into the 
broth put one can of strained tomatoes 
(so as to remove the seeds), two onions, 
one teaspoon of ground cloves, one tea- 
spoon of ground allspice, one-half tea- 
spoon of ground mace, three bay leaves, 
six dried mushrooms. Boil all this until 
it is a thick paste. Then pour the cooked 
and drained macaroni into a large hot 
plate. 

Honeycomb Timbale 

Boil, in salted water, large-sized 
macaroni. When cold, cut it into pieces 
one-quarter of an inch long, making 
rings. Butter a plain, dome-shaped 
quart mold and cover it with the rings 
Make a sauce of one tablespoon each of 
butter and flour, half a cup each of stock 
and milk, one-half a teaspoon of salt and 
a little pepper. Mix with minced chicken 
or turkey and stir over the fire till the 
meat is heated. Remove from the range, 
add three beaten eggs and turn into the 
lined mold and cover it with a greased 
paper. Place it in a pan of hot water 
and poach in a slow oven twenty minutes. 
Unmold onto a round dish, garnish with 
cress and a ring of sauted mushrooms. 

Mush 

The water must be fresh, fiercely boil- 
ing; and all the meal, as it is deftly 
sprinkled in, must encounter the same 
high temperature, that the starch cells 



MEMORANDA 55 



! 



56 



CEREALS 



may burst. Have a large, porcelain- 
lined iron pot and a wooden paddle for 
stirring. Stir with one hand while 
sprinkling in the meal with the other. 
The proportions will vary with the 
degree of "flouriness" of the meal, and 
its coarseness, but an average rule would 
be four quarts of water, one of meal and 
two tablespoons of salt. When the meal 
is all in the pot should be closely covered 
and stood where it will only give an 
occasional bubble, for three or four 
hours, or even half a day. Do not dis- 
turb the surface, thus permitting the 
extractives (flavors) to escape. 

Fried Mush 

Make as above and pour into tins with 
straight sides, as bread pans. When cold 
cut into half -inch slices and fry in deep 
fat, or saute ("pan-fry") in a spider in 
fat a quarter of an inch deep. Be sure 
the fat is sweet and that it is hot when 
the mush is put in, that there may be no 
grease soaking. Fry to a rich even 
brown. — Ella Morris Kretschmar. 



MEMORANDA 



57 



Cheese 



Cheese Balls for Salad 

To two packages of Neufchatel 
cheese add one-half teaspoon of onion 
juice and two tablespoons of lemon juice. 
Add a dash of ground tabasco if desired. 
Meld into small balls with butter pad- 
dles and serve with lettuce or salad. — ■ 
Lida P. Wilson, Omaha. 

Cheese Balls Fried 

Mix thoroughly a cup and a half of 
grated cheese, a little salt and pepper 
and the whites of three eggs, beaten stiff. 
Shape into little rolls, cover with bread 
dust, fry in deep fat and drain on blot- 
ting paper. — Anne "Warner. 

Cottage Cheese 

Place a panful of clabbered milk over 
a pan of hot water. Let it heat slowly 
till the curd separates; do not allow to 
boil or it will be tough. Strain through 
a cloth bag and press out all the whey: 
stir in a little butter and salt, and as 
much thick sweet cream as possible and 
still have it retain its form when turned 
from a mold or rolled into balls. "Work- 
it well with a spoon until it becomes 
fine-grained. — Anne Warner. 

Cheese Ramekin 

Put one cup of bread crumbs and one 
gill of milk on the fire to boil. Stir and 
boil until smooth. Then put in four 
tablespoons of grated cheese, a little 
piece of butter, and salt and pepper. Stir 
till the cheese is dissolved, then remove 
from the fire. Beat two eggs, the yolks 
and whites separately. Stir the yolks 
into the mixture and then the whites of 
the eggs. Put in a pudding dish and 
bake fifteen or twenty minutes. — 'Sirs 
W. G. Trowbridge. 



MEMORANDA 59 



60 



CHEESE 



A Really Digestible Welsh Rarebit 

Melt one tablespoon of butter, add 
one-fourth of a teaspoon of salt and 
paprika, half a teaspoon of dry mustard 
and one-third of a cup of ale or beer. 
Stir constantly, and when hot put in half 
a pound of cheese cut into small pieces. 
As it gradually melts it may thicken, for 
no cheese is exactly alike in the amount 
of liquid it requires. If it seems too 
thick, add more beer. If the rarebit is 
preferred creamy instead of stringy, add 
one beaten egg just before serving. The 
paprika in this recipe makes the cheese 
mixture perfectly digestible. If the 
regulation toast is not at hand for serv- 
ing rarebit, pour it over saltines. — 
I. G. C. 

Escalloped Cheese 

Butter a baking dish, put in a layer of 
bread cut into inch squares, add a layer 
of cheese cut small, dust with salt and 
paprika. Add more bread, about one- 
half a stale loaf, and one cup of cheese, 
and one-half teaspoon of salt. Beat two 
eggs light, add one pint of milk and pour 
over the bread and cheese. Bake for 
one-half hour in a moderate oven. 

Mrs Mac's Cheese 

One-quarter pound of well-ripened 
Roquefort cheese grated; add one table- 
spoon of butter, one also of brandy, one- 
half saltspoon of salt, dash of tabasco, 
a little paprika. Mix thoroughly till 
pasty and put in small jars or cups. 
When hard turn out and serve with 
coffee. The longer it stands the better 
it is. — Mrs McLaren, 



MEMORANDA ol 



Cold Desserts 



Chocolate Whips 

Beat the yolks of three eggs and three 
tablespoons of sugar until light. Dis- 
solve one heaping tablespoon of grated 
unsweetened chocolate, one tablespoon 
of sugar and one tablespoon of hot 
water ; when dissolved, add slowly a pint 
of milk heated to boiling; pour this hot 
mixture over the beaten eggs and sugar, 
and cook in a double boiler, stirring 
constantly until it thickens. When cool 
flavor with vanilla and place on the ice. 
When ready to serve half fill small punch 
glasses with the custard and heap cream 
whipped, sweetened and flavored over 
it. — Amelia Sulzbacher. 

Jerusalem Pudding 

Boil a quarter of a cup of rice twenty 
minutes, drain and throw into a bowl of 
cold water. Cut three figs and three 
ounces of preserved ginger into tiny 
pieces, cover with a gill of sherry and 
soak fifteen minutes. Cover half a box 
of gelatine with half a cup of cold water 
and soak thirty minutes. Whip one pint 
of cream, put into a basin and stand on 
the ice or in a very cold place. Sprinkle 
oyer the cream half a cup of powdered 
sugar and a scant teaspoon of vanilla. 
Drain the rice and spread it on a towel 
to dry, after which add it to the cream, 
stirring lightly ; then add fruit, and lastly 
the dissolved gelatine, and stir into the 
mixture. Stir all slowly until it begins to 
harden, and then turn it into a mold that 
has been filled with water. Do not wipe 
the mold. — Mrs Clinton Locke, Chicago. 

Heavenly Hash 

Select twelve medium-sized oranges of 
good shape and color. Cut a small cir- 
cular piece from the stem end of each 
and remove the pulp in small pieces with 



MEM0KA1TDA 



6S 



64 



COLD DESSERTS 



a spoon. To the pulp add one small can 
of pineapple (sliced), two ripe bananas, 
quartered and sliced, one-quarter pound 
of seeded Malaga grapes. Sweeten to 
taste. Fill the orange shells and garnish 
with candied cherries. — Miss Nellie 
Taylor, Rockford. 

Banana Pudding 

One box of gelatine, one pint of 
cream, one quart of milk, two cups of 
sugar, five bananas. Dissolve gelatine 
in a cup of water, add sugar to the milk 
and let it scald, take some of the hot milk 
and thin the gelatine, strain and let it 
simmer ten minutes, pour in a bowl to 
cool. Peel bananas and break in small 
pieces with a fork and stir into the mix- 
ture, when cool but not stiff. Serve with 
whipped cream on top flavored with 
vanilla. — Mrs Charles Sherlock. 

Compote of Marshmallows 

Preserved peaches (fresh fruit is 
better if in season), Maraschino cherries, 
oranges, pecan nuts, and fresh marsh - 
mallows. Cut in halves and then quar- 
ter the peaches and oranges. Mix in the 
nuts and marshmallows with the fruit 
juice. Cover all with whipped cream 
and garnish the top with the cherries. 
Serve cold.— Mrs Clarence W. Cadv 

Wigwam Pudding 

One-fourth pound of ladyfingers, one 
pint of milk, a teaspoon of vanilla, one 
gill of sherry, one tumbler of jelly or 
jam, four eggs, eight tablespoons of pow- 
dered sugar. Split the ladyfingers and 
spread the flat side with the jelly; dip 
the crust side in the sherry. Line the 
bottom and sides of the dish in which 
you wish to serve it with those lady- 
fingers, log cabin style, in the center of 
the dish — that is, cross them so that the 
custard will pass between. Now put the 
milk to heat in double boiler. Beat the 
yolks of eggs, and stir together with one- 
half the sugar until light, add to milk 
and stir until it thickens ; add the 



MEMORANDA 65 



06 



COLD DESSERTS 



vanilla and stand aside to cool. Beat the 
whites of the eggs, adding the sugar 
gradually till thick and frothy ; add lemon. 
Pour the custard over the ladyfingers, 
heap the meringue over the top and 
stand on a board in the oven to brown. 
Brown quickly before the dish heats or 
the custard will curdle. — Mrs A. J. 
Aikens. 

Pineapple Sponge 

One small fresh pineapple or a pint 
and a half can of the fruit, one small cup 
of sugar, half a package of granulated 
gelatine, one cup and a half of water, 
the whites of four eggs. Soak the gela- 
tine in a half cup of water, until dis- 
solved. Chop the pineapple, and put it, 
together with the juice, in a saucepan 
with the sugar and remainder of the 
water. Simmer ten minutes, add the 
gelatine, take from fire immediately, and 
strain into a basin. When partially 
cooled, add the whites of the eggs and 
heat until the mixture begins to thicken. 
Pour into a mold, and set it away to 
harden. Serve with soft custard. — Mrs 
William Lansing. 

Macaroon Cream 

Soak one tablespoon of granulated 
gelatine in one-fourth cup of cold water. 
Make a custard of two cups of scalded 
milk, yolks of three eggs, one-third cup 
of sugar, one-eighth teaspoon of salt; 
add the soaked gelatine. When dis- 
solved, strain, cool, add two-thirds cup 
of pounded macaroons, one teaspoon 
vanilla, stirring until the mixture begins 
to thicken, then add the whites beaten 
until stiff and dry. Mold, chill and 
serve with a garnish of whipped cream. 

Apple Porcupine 

Make a syrup by boiling eight min- 
utes one and one-half cups of sugar and 
one and one-half cups of water. Wipe, 
pare and core eight apples. Put apples 
in syrup as soon as pared so they won't 
discolor. Cook until soft, occasionally 



.MEMORANDA 



68 



COLD DESSERTS 



skimming the syrup during cooking. 
Apples cook better covered with the 
syrup ; therefore it is better to use a deep 
saucepan and have two cookings. Drain 
apple from syrup; cool, fill cavities with 
jelly, marmalade or preserved fruit, and 
stick the apples with almonds blanched 
and split in halves lengthwise. Serve 
with cream sauce. — Mrs Chester Sim- 
mons. 

Salpicon of Fruit 

This is served in glass punch or 
custard cups. In the bottom of each put 
a slice of orange, on this lay one-half of 
a fine white peach (if brandied, all the 
better) ; the top layer should be of 
Maraschino cherries and the cups filled 
two-thirds full of a mixture of liquid 
from the cherries and a small quantity 
of orange juice; if this is not sufficient 
add a little strained liquor from the can 
of peaches. Set the cups, covered, in a 
shallow pan of cracked ice and a sprink- 
ling of salt, till needed. 

French Strawberries 

Fill punch cups one-third full of very 
ripe red berries, sliced ; add a tablespoon 
of granulated sugar to each cup and fill 
three-quarters full with strained orange 
juice. Stir gently to dissolve sugar and 
set the cups into a pan of cracked ice 
till served. When these simple ingredi- 
ents are first put together the combina- 
tion of color is really dreadful to con- 
template, so give the mixture at least 
three hours to ripen and beautify. Val- 
encia oranges are the most satisfactory 
for this use in strawberry time. 

Glorified Rice 

Soak half a box of gelatine in half a 
cup of cold water. Wash half a cup of 
rice and sprinkle into boiling salted 
water. Boil till tender and dry thor- 
oughly in a napkin. Dissolve the gela- 
tine over hot water and cool. Whip one 
pint of rich cream, fold into it the gela- 
tine, the cold rice, half a cup of powdered 



MEMORANDA 69 



70 



COLD DESSERTS 



sugar and a teaspoon of vanilla. Pour 
into a mold. When ready to serve turn 
out of the mold and pour over it the 
following- sauce: One-half tumbler of 
quince jelly melted over the fire with 
three tablespoons of cold water. — Mrs 
W. Austin Goodman. 

Porcupine Pudding and Caramel Sauce 
This is merely a development of the 
caramel custard of our foremothers, but 
it always reflects credit upon the hostess. 
Melt one cup of granulated sugar and 
one tablespoon of water in a saucepan. 
Stir only long enough to melt, then let 
it cook till it becomes a light brown 
color. Add one cup of boiling water 
and stand on the side of the range till 
the caramel is dissolved. Reserve half 
of this to pour round the pudding. Stir 
the remainder, with a half teaspoon of 
vanilla and a pinch of salt, into a pint 
of hot milk. Pour this over two whole 
eggs and four yolks slightly beaten. 
Strain into a shallow flat mold or pan, 
so that the custard is not over two inches 
deep. Place the mold in a pan of hot 
water and bake in a very slow oven until 
firm in the center; test by running in a 
knife. It should take thirty or forty 
minutes and will be firm and smooth. 
Serve very cold, unmolding onto a flat 
white and gold dish, with an edge only 
deep enough to hold the clear golden- 
brown sauce as it spreads. The entire 
top surface of the pudding should be 
thickly studded with spikes made of 
almonds, which have been blanched, cut 
in shreds and browned slightly in the 
oven. — Anne Warner. 

Rhubarb Jelly 

Skin and cut one pound of rhubarb in 
small pieces. Put into a saucepan with 
one cup of sugar and a small piece of 
fresh ginger root and cook slowly until 
soft, but not broken. Soak two table- 
spoons of granulated gelatine in one-half 
cup of cold water until soft, then strain 
into the hot rhubarb, with two table- 



MEMORANDA 71 



! 

I 



72 



COLD DESSERTS 



spoons of lemon juice. Mold, chill and 
serve with a garnish of whipped cream. 

Rhubarb with Figs 

Wash half a pound of bag or pulled 
figs and cook in boiling water to cover 
until the water is nearly absorbed. Skin 
and cut a pound of rhubarb in one-inch 
pieces. Put a layer in a baking dish, 
sprinkle with sugar, add a layer of figs, 
repeat until all is used; put in one- 
fourth cup of hot water and bake in a 
slow oven until the rhubarb is soft. 
Dates or raisins may be used in the same 
manner. 

Almond Charlotte 

Three-fourths cup of fine sugar, one- 
fourth cup of butter, whites of three 
eggs, one cup of flour, one level teaspoon 
baking powder, one-fourth cup of milk; 
flavor with almond and bake delicately 
in a square layer tin. Whip one pint of 
cream, sweetened and slightly flavored 
with almond, until very stiff. Pile thick 
on the cake and sprinkle thick with 
almonds, blanched and cut into shreds. — 
Mrs Robert Russell. 

Pineapple Bavarian Cream 

Soak one-half box or two tablespoons 
of granulated gelatine in one-half cup of 
cold water. Heat one can grated pine- 
apple, add one-half cup sugar, one table- 
spoon lemon juice and the soaked gela- 
tine. Stir until the gelatine is dissolved, 
then chill in a pan of ice water, stirring 
constantly; when it begins to thicken, 
fold in the whip from three cups of 
cream. Mold and chill. Serve with 
cubes of lemon jelly. 

Whipped Peach Cream in Baskets 

Beat the whites of four eggs until 
very stiff, then mix in by degrees four 
level tablespoons of powdered sugar, 
next add two tablespoons of rich peach 
syrup (drained from preserved peaches), 
and stir in lightly one pint of sweet 
cream. Whisk to a stiff froth. Every- 



! 



MEMORANDA 73 



| 



74 



COLD DESSERTS 



thing should be very cold before begin- 
ning, and keep the bowl containing the 
cream in a pan of cracked ice while whip- 
ping the ingredients. Have ready round 
individual sponge cakes, scoop out the 
center until the walls and bottom are 
only three-fourths of an inch thick, and 
just before serving fill with the peach 
cream. If an especially handsome des- 
sert is wanted, brush the outside of the 
basket with white of egg, and stick all 
over it halved English walnut meats or 
pecans. 

Peach Delight 

Pare, cut in halves and stone a 
dozen fine ripe peaches, reserving a few 
of the pits. Boil the pits in half a cup 
of water for fifteen minutes, then strain. 
Mix well together a generous half cup 
of sugar and a tablespoon of flour. But- 
ter a deep pudding dish well, put in a 
layer of peaches, sprinkle with the sugar, 
dot with bits of butter, cover with another 
layer of the peaches and proceed in this 
way until all are used. Pour over the 
water which was strained off the pits. 
Make a rich biscuit crust for the top, roll 
out about half an inch thick, place it over 
the fruit, make several incisions to allow 
the steam to escape, and bake in a mod- 
erate oven. In serving, cut the crust in 
pieces as for pie, put the fruit on top and 
cover with whipped or plain cream. 

Pineapple Tapioca 

Four tablespoons of pearl tapioca, one 
pint of shredded preserved pineapple. 
Simmer the tapioca until clear but not 
entirely dissolved. Stir the pineapple in 
tapioca. If not sweet enough add sugar. 
Serve with clear or whipped cream. A 
very simple and dainty dessert. — Mrs 
Homer T. Yaryan. 

Norwegian Prune Pudding 

One pound of prunes, one quart of 
water, two cups of sugar, five tablespoons 
of cornstarch, a small piece of stick cin- 
namon. Soak the prunes in cold water 



MEMORANDA 75 



76 



COLD DESSERTS 



over night, and boil in the same water. 
Stone, add one pint of water, put on to 
cook again, and while boiling, add 
sugar, cinnamon and cornstarch mixed 
with a little cold water. Boil five min- 
utes, stirring occasionally. Pour in a 
mold to cool. — Mrs William Christie 
Herron. 

Stewed California Prunes or Figs 
(Black) 

Wash the figs or prunes well in two 
waters, put in a saucepan and com- 
pletely cover with water (preferably 
distilled). Stew gently until nearly all 
the water is absorbed and the fruit is 
plump. .Do not use any sugar. Cooked 
in this way the flavor is preserved, and 
the fruit is very nourishing. I never 
soak prunes. 

California Prunes Stewed with Muscatel 
Grapes 

Prunes cooked in this way are deli- 
cious. It takes a little time to prepare 
them, but is worth the trouble. Take 
two pounds of ripe Muscatel grapes, 
wash, strip from the bunches into a 
saucepan, add a very little water (dis- 
tilled) and stew gently until tender, 
crushing the grapes to extract all the 
flavor and juice, then strain. Wash a 
pound of prunes, cover with the grape 
juice and stew until the prunes absorb 
most of the juice. Or the prunes and 
grapes can be stewed together, the 
grapes crushed and the seeds skimmed 
off as they rise to the top. 

Fruit Fillip 

Cut four large oranges in two and 
lift out carefully with an orange spoon 
the sections of fruit. Free the inside of 
each orange shell from skin and prepare 
the following fruit salad: The pulp of 
the oranges, kept as whole as possible, 
two bananas cut in fine dice, three table- 
spoons of brandied cherries cut in halves, 
half a cup of Malaga grapes, halved and 
seeded, four tablespoons of powdered 



MEMORANDA 77 



78 



COLD DESSERTS 



sugar; over these pour two tablespoons 
of sherry and one teaspoon of rum. 
Allow this to stand on the ice half an 
hour, then fill each half of the orange 
with fillip. Serve on green leaves 
arranged on small plates. 

Lemon Jelly 

To one cup of sugar add a pint of 
water and allow it to boil twenty min- 
utes. Before making the syrup, put two 
tablespoons of granulated gelatine to 
soak in half a cup of cold water. Pour 
over it the boiling syrup, add half a cup 
of lemon juice and the grated rind of 
one lemon. Strain through fine cheese- 
cloth into a wet mold and allow it to set. 

Compote of Greengages 

Boil six ounces of sugar and one pint 
of water together for one-quarter of an 
hour. Skim well, put in one and one- 
half pounds of greengages, and simmer 
very gently for fifteen or twenty min- 
utes, taking care the greengages do not 
break. When done let them cool a 
little, put them in a glass dish and pour 
the syrup over them. 

Danish P lidding 

Eight eggs beaten into three tablespoons 
of sugar ; stir this into one quart of boil- 
ing cream, or milk if you can do no better. 
Melt in an ordinary spider one-third of 
a pound of brown sugar till it is a syrup, 
stirring all the time. Pour this into a 
pudding dish, which should be placed in 
a dripping pan of hot water, then pour 
the custard on top of syrup, and bake in 
the oven until the custard is firm. Turn 
out on dish just before serving, and a 
fine addition is to cover with whipped 
cream, though this is not necessary. — 
Irene W. Chittenden, Detroit. 

Chocolate Pudding 

To a quart of milk, allow a pint of fine 
bread, slices of bread or their equivalent 
in small pieces ; crusts and "heels" may 
be used. Add three eggs, one small cup 



MEMORANDA 79 



80 



COLD DESSERTS 



of sugar, and two squares of chocolate 
melted, or three heaping teaspoons of 
cocoa, stirred dry with the sugar. Beat 
all together well and flavor with one 
teaspoon of vanilla, or one-half teaspoon 
of ground cinnamon, and half a teaspoon 
of salt. Bake in a buttered dish. Ex- 
cellent hot or cold, and requires no sauce. 
Baked in custard cups and served cold 
with whipped cream, this is delicious. 

Plums in Ambush 

Boil rice in milk until tender and quite 
dry; sweeten it to taste with powdered 
sugar. Pour it into a border mold to 
set ; if a border mold is not at hand, take 
one of the ordinary kind of a plain pat- 
tern; set a jam pot nearly filled with 
water in the center, then pour the rice 
into the mold and set away to get cold. 
When ready to serve, remove the jar, 
turn the rice out carefully (it should 
form a compact wall), and fill the hollow 
with rich stewed plums. Pour a little 
of the syrup over the rice, and mask the 
plums with whipped cream. 

Plum Trifle 

Cut damson plums in half, and cook 
until tender in a little syrup; drain, and 
rub the pulp through a coarse sieve. To 
a cup of the pulp when cold add the 
stiffly whipped whites of four eggs. Fill 
glass custard cups half full of vanilla 
custard, and when very cold, put a large 
spoon of the trifle on top, heaping 
it up roughly. Serve very cold. — Mary 
Foster Snider. 

Plum Shape 

Put one-half pound of fine ripe plums 
into an enameled saucepan, pour over 
them one cup of sugar and one cup of 
water, and simmer gently until they are 
quite soft. Remove the stones, and drain 
off the syrup. Put the pulp into a bowl, 
return the syrup to the saucepan, and 
dissolve in it one-half ounce of gelatine 
which has been softened in a little cold 
water. If not sweet enough, add more 




I 
I 



I 



82 



COLD DESSERTS 



sugar, then add the plum pulp, and one- 
half cup of blanched almonds coarsely 
chopped. Mix all well together, pour 
the mixture into a border mold, and 
stand aside to set. When quite cold, 
turn out onto a glass dish, and fill up 
the center with whipped cream. Stick 
blanched almonds cut in strips all over 
the jelly. 

Prunes in Jelly 

Soak two heaping dessertspoons of 
granulated gelatine in one cup of cold 
water for one hour. Add one cup of 
boiling water, one cup of sugar, one cup 
of white wine or sherry and the juice of 
one lemon. Cut twelve cooked prunes 
in quarters. Have ready a mold wet in 
cold water. Strain into it enough jelly 
to give about one inch in thickness. Let 
this harden, add the prunes at equal dis- 
tances apart, then a second layer of jelly, 
and when that has hardened, repeat the 
layers till the mold is filled. When hard, 
turn out the jelly and serve with whipped 
cream. 

Plum Salad 

Into a glass salad bowl put one-half 
pint each of greengages, stoned and cut 
in half, bananas, peeled and cut in slices, 
and any other fresh fruit that is at hand. 
Sprinkle well with powdered sugar, 
cover and let stand one hour, then add 
one wineglass of syrup of preserved 
cherries, one of lemon juice, and the 
greengage kernels, blanched and cut in 
half. Cover again and let stand until 
required. Serve with whipped cream 
and sponge fingers. The. cream and 
fingers should not be put on the salad, 
but should be served separately. 

Plums in Jelly 

* Soak two ounces of gelatine in a pint 
and a half of water for one hour; then 
add the juice of three lemons, one-half 
pound of loaf sugar, and the whites of 
five eggs beaten in a gill of water. Stir 
all together OV€*,the fire until boiling. 



MEMORANDA 



83 



84 



COLD DESSERTS 



Then pass through a flannel jelly bag 
several times, until quite clear. Cut two 
dozen ripe plums into strips, take the 
kernels out of the stones, and mix both 
fruit and kernels in the jelly. Pour it 
into a wet mold, and set aside until firm. 
When required to serve, turn out on a 
glass or silver dish. Serve with whipped 
cream and macaroons. 

Jellied Prune Ring 

Soak one-third of a pound of prunes 
over night in cold water. In the morn- 
ing simmer slowly till soft. Stone them 
and cut in pieces. To the prune juice 
add enough boiling water to make two 
cups of liquid, pour it over two and one- 
half tablespoons of gelatine dissolved in 
half a cup of water, then add one 
cup of sugar and four tablespoons of 
lemon juice. Strain, add the cut prunes 
and pour into a ring mold. Turn out 
when thoroughly chilled. Fill the center 
with whipped cream sweetened and fla- 
vored with vanilla. Garnish the base 
of the dish with well plumped cooked 
prunes and whipped cream squeezed 
through a pastry tube. — See Page XX. 



MEMORANDA 85 



Savory Stuffed Eggs in Mayonnaise 

Cut twelve hard-boiled eggs into 
halves lengthwise. Take out the yolks, 
put them through a potato ricer and 
mix them with two tablespoons each of 
melted butter, anchovy paste and chopped 
ham. Add half a teaspoon of paprika. 
Press this egg paste into each white and 
lay them together. When ready to serve 
pour over the dish a tumbler of mayon- 
naise. 

My Favorite Omelet 

Six eggs, one tablespoon of butter, 
one tablespoon of flour, one cup of cold 
milk, one-half teaspoon of salt. Put the 
butter in a granite saucepan, and when 
it is melted (but not cooked hard), add 
the flour. Mix well. Now add the cold 
milk all at once, and stir until smooth. 
Set aside to cool. Add the salt. Then 
separate the eggs, beating yolks until 
very light and whites until very stiff. 
Fold first the yolks and then the whites 
into the sauce very carefully. Then put 
all into a granite baking dish and bake 
in moderate oven fifteen or twenty min- 
utes. Serve immediately in the dish in 
which it was baked. — Mrs Grace E. 
Dutton, Pasadena. 

Orange Omelet, with Whipped Cream 

Three eggs, two tablespoons of pow- 
dered sugar, a few grains of salt, one tea- 
spoon of lemon juice, two oranges, one- 
half tablespoon of butter, two and one- 
half tablespoons of orange juice; separate 
yolks from whites, beat yolks until thick 
and lemon colored, add seasonings, fold 
in whites beaten to a foam, cook in 
smooth frying pan or omelet pan in the 
hot butter, cook slowly, turning the pan 
that the omelet may brown evenly ; when 
delicately browned underneath, place on 



88 



EGGS 



the center or upper grate of the oven to 
cook or dry the top, fold, turn on hot 
platter, sprinkle with powdered sugar, 
garnish with slices of orange, serve with 
stiffly beaten whipped cream. 

Omelet SouMe 

One cup of flour, one pint of milk, 
one tablespoon of sugar, butter size of 
a walnut. Scald milk, flour and butter. 
After the batter is cold stir in yolks of 
five eggs. Add beaten whites just be- 
fore baking. Bake in a quick oven and 
serve with hard sauce. — Mrs Antes 
Ruhl, Rockford, 111. 

Scotch Eggs 

Cook six eggs hard and at the same 
time keep them tender by leaving in hot 
water just below the boiling point for 
one-half hour; cool and remove the 
shells. Cook to a paste one-third of a 
cup of bread crumbs in one -third of a 
cup of milk and add one cup of deviled 
ham and one raw egg. Cover the eggs 
with the mixture, roll in crumbs and fry 
brown in hot fat. Cut in halves length- 
wise and send to the table on a bed of 
parsley and garnish with bacon cooked 
in the manner given below : slice as thin 
as possible. Hold the bacon, rind down, 
and do not try to cut through it till you 
have the required number of slices, then 
shave it all at one time from the rind. 
Separate the slices and lay on a fine 
wire broiler, put over a pan and place 
in a hot oven till the bacon is transparent. 
Do not burn it. — Anne Warner. 

Omelet with Tomato Sauce 

Four eggs, four tablespoons cold 
water, two tablespoons butter and one 
of flour, salt and paprika to taste. Beat 
eggs thoroughly — yolks until thick and 
lemon colored, whites until stiff and dry. 
To the beaten yolks add flour and sea- 
soning, then the water; lastly fold in 
the whites, taking care not to beat, as 
that will make the omelet tough. Have 
the butter hot, but not browned, in an 



MEMORANDA 



89 



90 



EGGS 



omelet pan, pour in the mixture, with a 
spatula lift gently from the center until 
it is set, then place the pan in a moder- 
ate oven a few minutes to slightly brown 
the top. While this is being done, make 
sauce by blending together the butter 
and flour, adding the cup of strained 
tomato, onion juice and seasoning. Cook 
until the mixture thickens. If eggs are 
perfectly fresh and well beaten, the 
omelet may be too thick to fold. If so, 
slip off on to hot chop plate, and pour 
the sauce around it. If not, fold over 
gently, garnish with the sauce and serve 
at once on hot plates. If the tomato 
sauce is not liked, sprinkle and garnish 
with chopped parsley, with minced ham, 
or jelly, as preferred. When carefully 
made this is one of the daintiest of 
breakfast dishes. — Mary Moody Pugh, 
Omaha. 

Creamed Eggs for Luncheon 

One-half dozen hard boiled eggs cut 
in halves. Make a white sauce as fol- 
lows: Two teaspoons of butter, two 
level tablespoons of flour; melt butter 
and stir in flour, then add slowly one- 
half pint of milk, seasoning with salt and 
pepper and a little celery if desired. 
Pour over eggs and serve in dish gar- 
nished with parsley. — Mrs Scot Butler, 

Snow Omelet 

Beat the yolks of four eggs, add four 
tablespoons of milk or water, a little salt 
and pepper. Beat the whites very light 
and cut them into the yolks. Melt one 
dessertspoon of butter in a frying pan; 
when it bubbles, pour in the omelet and 
spread it evenly over the pan. When 
slightly brown underneath, sprinkle over 
the surface one tablespoon of grated 
cheese, chopped ham or parsley, place 
the pan in the oven to dry the omelet a 
moment, turn onto a hot platter and 
serve at once. 

Scrambled Eggs 

Beat five eggs till slightly blended, 
add a dust of white pepper, half a tea- 




j 



92 



EGGS 



spoon of salt and half a cup of milk. 
Melt two tablespoons of buttet in the 
chafing-dish, pour in the egg mixture 
and cook till it is creamy, scraping it 
from the bottom of the pan as it be- 
comes thick. Scrambled eggs are nice 
accompanied by saltine wafers. A 
delicious variation is to butter slices of 
bread, spread thinly with anchovy paste 
and then cover with scrambled egg. A 
cheese flavor may be added by mixing 
just before serving with a quarter of a 
cup of grated cheese and a generous 
dust of paprika. 

Egg Timbale 

Six eggs beaten slightly, one level 
teaspoon of salt, one shake of pepper for 
each egg, one-half pepperspoon of red 
pepper, one and one-quarter cups of 
milk, a little onion juice. Put in small 
cups in dipper and pour boiling water 
around. Bake from five to seven min- 
utes in hot oven. Turn into shallow 
dish. 

Sauce : One-half can of tomatoes, four 
saltspoons of mixed pickle spice, one 
bunch of thyme, one block of sugar 
(loaf), one-half teaspoon of salt. Let 
cook until pulp of tomato is soft and 
will pour through a sieve. To this add 
one heaping tablespoon of flour and cook 
two minutes in a tablespoon of butter 
and a little lemon juice. — Mrs Edgar E. 
Bartlett, Rockford. 




! 



Fish 



Fish Mousselines 

Mince enough uncooked white fish to 
make two cups, add one cup of soft 
bread crumbs and one-half cup of cream. 
Press through a colander, season with 
salt, pepper, lemon juice, a suspicion of 
mace and Worcestershire sauce. Fold in 
carefully the beaten whites of four eggs. 
Turn into buttered molds (round bot- 
tomed ones) and steam one-half hour. 
Turn out on separate plates, surround 
with the sauce and drop tiny balls of 
boiled potato in the sauce. For sauce, 
make a stock of the fish bones and add 
it to two tablespoons of butter and two 
of flour cooked together. There should 
be one and one-half cups of stock. Add 
one-half cup of cream and when boiling 
add salt, pepper, and one tablespoon of 
grated horse-radish soaked in lemon 
juice. 

Finnan Haddie 

Braise two cups of finnan haddie that 
has been picked up fine in a lump of 
butter the size of a walnut, over the 
open fire. Add one cup of cream into 
which one tablespoon of flour has been 
rubbed smooth. Let come to a boil, and 
when cooled a little, add one large table- 
spoon of grated cheese, a trifle of pepper 
and, just before serving, the well beaten 
yolk of an egg. Serve on toast. — Mrs 
Edward Cahill. 

Salmon Loaf 

Take one can of salmon, drain off the 
juice, chop fine. Add yolks of four eggs 
beaten very light, one-half cup of grated 
bread crumbs, four tablespoons of melted 
butter, one-half teaspoon of pepper 
(scant), one-half teaspoon of salt, and 
a* little finely chopped parsley. Beat 
whites of eggs stiff and add last. Put 
in buttered pan attd half an hour. 




I 



! 

i 
i 



| 



96 



FISH 



Dressing for Loaf 

One cup of sweet milk (added to the 
juice of the salmon), one tablespoon of 
butter, one tablespoon of flour. Cook 
until thick, add one egg beaten light. 
Pour over loaf. — Mrs W. H. Parsons. 

Picked-up Codfish 

Take two pounds of Nantucket cod- 
fish, cover it with cold water and soak 
over night. Then remove all bones and 
skin, shred into small pieces, cover with 
cold water, and place over the fire. As 
soon as it boils, pour off the water, taste 
of the fish, and if too salt, repeat the 
process. Once more drain off all the 
water and cover the fish with a cup and 
a half of rich milk, and let it cook slowly 
fifteen minutes. Add butter the size of 
a walnut, stir in quickly two eggs, 
remove from the fire, and serve at once. 

Boiled Fish 

Dredge the prepared fish with flour. 
Wrap in a cloth. Put in a steamer or in 
boiling water. When done, take from 
the kettle, drain, place upon a hot 
platter, remove the cloth, garnish with 
lemon points and sprigs of parsley and 
serve with drawn butter egg sauce. A 
medium-sized fish will boil in half an 
hour, and when sufficiently cooked will 
flake and separate easily. — Emma P. 
Ewing. 

To Broil Salmon 

Take two slices of salmon cut from 
the middle of the fish, sprinkle over a 
little lemon juice, cayenne pepper, salt 
and salad oil. Let it then remain for 
half an hour. Rub the gridiron well with 
beef suet or pork. As it is a nice matter 
to broil salmon without burning, it would 
be well to wrap it in buttered or oiled 
paper just before broiling. Serve with 
a maitre d'hotel, pickle, caper, anchovy 
or horse-radish sauce. 

Sardine Rarebit 

Broil the sardines. Toast some narrow 
strips of bread on one side and place the 



MEMORANDA 97 



98 



FISH 



sardines on the untoasted side. Set in 
the oven until the sauce is made. For 
every twenty sardines use the following 
ingredients: Melt one tablespoon of 
butter, add two tablespoons of grated 
cheese, stir until the cheese is melted and 
add gradually the beaten yolk of an egg 
mixed with one-fourth of a cup of thin 
cream. Stir until smooth and thickened ; 
add half a teaspoon of salt, a teaspoon of 
tabasco sauce, and pour over the sar- 
dines, a few spoonfuls to each sardine. 
Serve at once with quarters of lemon. 

Halibut in Cucumbers 

Cook the halibut till tender, in court 
bouillon — to two quarts of water add a 
few slices each of carrot, onion and 
celery; two or three cloves and pepper- 
corns; a bit each of mace, bay leaf and 
parsley, a little salt and lemon juice. 
Drain, and when cool remove skin and 
bone and pick the fish apart into fine 
flakes. Make a rich white sauce in the 
regular way, adding from a quarter to a 
half teaspoon of curry powder to every 
two cups of sauce, according to taste. 
Pare, cut in halves and parboil in bouillon 
the required number of cucumbers. 
Scoop out the inside of each half, fill 
with the creamed fish, cover with pre- 
pared crumbs — one-third cup of butter 
to every cup of dried bread crumbs — 
and bake about half an hour or less, till 
the cucumbers are soft, but not till they 
lose shape. Serve with a lemon point 
on each plate. — Anne Warner. 

Filled Fish 

Prepare trout, pickerel or pike in the 
following manner : After the fish has been 
scaled and thoroughly cleaned, remove 
all the meat that adheres to the skin, 
being careful not to injure the skin ; take 
out all the meat from head to tail, cut 
open along the backbone, removing it 
also; but do not disfigure the head and 
tail. Still another way is to pull off the 
whole skin of the fish, then remove all 
the meat, being very careful not to have 



MEMORANDA 



100 



FISH 



any bones mixed with it ; chop the meat 
in a chopping bowl, then heat about a 
quarter of a pound of butter in a spider, 
throw a handful of chopped parsley, and 
some soaked white bread; remove from 
the fire and add an onion grated, salt, 
pepper, pounded almond, three whole 
eggs and the yolks of two, also a very 
little nutmeg grated. Mix all thor- 
oughly and fill the skin until it looks 
natural. Boil in salt water, containing 
a piece of butter, celery root and parsley 
and an onion; when done remove from 
the fire and lay on a platter. Have some 
almonds blanched, cut each almond 
lengthwise into four strips and stick 
them into the body of the fish. Thicken 
the fish sauce with yolks of eggs, adding 
a few slices of lemon. 

Salmon Croquettes 

Flake two cups of cold boiled or 
canned salmon with a silver fork. Season 
it with a little salt, mustard and cayenne, 
Mix with it one cup of thick cream sauce, 
made by blending together one table- 
spoon of butter with two tablespoons of 
flour, and adding gradually one cup of 
hot rich milk or thin cream. Cook this 
in a double boiler or saucepan until 
smooth and thick, seasoning the sauce 
with salt, pepper and celery salt. Spread 
the salmon mixture on a buttered platter 
to cool. Heat one cup of canned peas 
with three teaspoons of butter, one tea- 
spoon of sugar, two teaspoons of flour 
and three tablespoons of thin cream. 
When the salmon is cold, shape a portion 
into a flat round cake, put a spoon of 
creamed peas in the center, cover with 
the salmon, make into a ball, dip in 
crumbs, beaten egg, and crumbs again, 
and fry to a golden brown in hot fat. 
Garnish with parsley. — Annabel Lee. 

Salmon on Toast 

Make a cup of drawn butter sauce by 
melting one tablespoon of butter, and 
stirring into it an even tablespoon of 
flour. When this is quite smooth, add 



MEMORANDA 101 



102 



FISH 



one cup of boiling milk. Season with 
salt and cayenne pepper, or according to 
taste, and stir in one large cup of sal- 
mon, picked into flakes. When quite hot, 
add one egg, well beaten with three table- 
spoons of cold sweet cream. It should 
be served smoking hot, poured over 
round pieces of bread fried in butter. If 
this is too rich, it is very good served 
on toasted bread instead. — Mrs S. M. 
Jones, Toledo, O. 

Slices of Salmon Boiled 

If a family is small and it should not 
be advisable to buy a large middle cut 
of salmon, it would be preferable to buy, 
for instance, two slices. Boil them very 
slowly in acidulated salted water, or in 
the court bouillon, with wine. Serve 
them with parsley between, and a napkin 
underneath. Serve a sauce Hollandaise 
in the sauce boat. 

Fried Slices of Fish with Tomato Sauce 
Bone and slice the fish, and cut it into 
even slices; or if a flounder or any flat 
fish is used, begin at the tail and, keeping 
the knife close to the bone, separate each 
side of the fish neatly from it, then cut 
each side in two lengthwise, leaving the 
fish in four long pieces. Remove the 
skin carefully. After having sprinkled 
pepper and salt over them, roll each piece 
first in sifted cracker or bread crumbs, 
then in half a cup of milk mixed with 
an egg, and then in the crumbs again. 
They are better fried in a saute pan in a 
little hot butter; yet they may be sauted 
in a little hot lard, with some neat slices 
of pork, or fried in boiling lard. Pour 
tomato sauce on a hot platter, arrange 
the pieces of fish symmetrically on it, 
and serve immediately. 

Scalloped Fish 

Use what is left from the baked or 
boiled fish served at dinner. Remove the 
bones and skin, break in pieces, mix with 
it the dressing and sauce, if any. Ar- 
range in a baking dish with alternate 



104 



FISH 



layers of cracker crumbs, using butter, 
pepper and salt, as needed. Have 
crumbs come to the top, and moisten with 
milk, using less if there is sauce. Bake 
until brown and serve at once for lunch- 
eon or supper. 

Codfish with Vegetables 

Freshen codfish and cut it in chops 
about three by six inches in size. Put 
into hot water and set on the stove 
where it will barely simmer. Boiling 
hardens the fiber of fish as it does of 
meat. When the fish is perfectly tender, 
drain, pour over it a butter sauce and 
serve for dinner with mashed potatoes, 
beet pickles and boiled carrots. 

Salmon Salad Molds 

Mix two cups of cold boiled salmon, 
one tablespoon of lemon juice, one tea- 
spoon of chopped parsley, two drops of 
tabasco sauce, one tablespoon of gran- 
ulated gelatine dissolved in a little water 
with enough cooked salad dressing to 
moisten. Fill small molds, place on ice 
for two or three hours, turn out on 
lettuce leaves and serve with cucumber 
cream sauce. — Stella A. Downing. 

Salmon Turbot 

Flake the fish, sprinkle with salt and 
pepper. Make a dressing of one-third cup 
of butter, three tablespoons of flour and 
one pint of milk. When cool add two 
beaten eggs. Season with a little finely 
minced parsley and a few drops of lemon 
juice. In a baking dish put alternate 
layers of fish and sauce. Cover with 
buttered crumbs and brown. — Mrs James 
Wilcox. 

Fish in Ramekins 

Make a white sauce with two table- 
spoons of butter, one tablespoon of flour 
and one cup of hot milk. Season with 
salt and a little curry powder and mix 
lightly with about a pound and a half 
of halibut, which has been boiled and 
flaked. Fill the dishes and cover with 



MEMORANDA 105 



FISH 



crumbs prepared in the following way: 
Melt one-third cup of butter, add one 
small cup of dried bread crumbs, mix 
well, and salt and pepper to taste. Set 
the dishes in the oven to brown the con- 
tents and garnish each with a bit of 
parsley. 

Toasted Codfish 

Cut the fish in thin strips and freshen 
it. Dry, put between the wires of a 
broiler and toast till delicately brown. 
Lay on a hot platter and spread well with 
butter. 

Halibut with Anchovy Sauce 

Four tablespoons of butter, four table- 
spoons of flour, one-eighth teaspoon of 
pepper, one-half teaspoon of salt, two 
hard-boiled eggs chopped, two cups of 
cream, two drops of tabasco, one tea- 
spoon of anchovy essence, one and one- 
half cups of cold cooked halibut, flaked. 
Mix ingredients in order given and cook 
ten minutes. Serve with brown bread 
spread with cheese and chopped olives. 

Salmon Loaf 

Rub a slice of stale bread on a grater 
till it is finely crumbled. Put it in a 
double boiler with one cup of milk and 
steam till you have a smooth paste. 
While it is cooking pick over one can of 
salmon, taking out every morsel of skin 
and bone, then rub the salmon into shreds 
with a slitted wooden spoon. To the 
panade add half a cup of cream, half a 
teaspoon of salt, a dash of cayenne and 
the shredded salmon. Mix well and add 
three eggs beaten very light. Whip for 
a few minutes and pour in a buttered 
mold. Set the mold into a pan of hot 
water and allow it to bake till firm in a 
moderate oven. — Katherine A. French. 

Baked Finnan Haddie 

Put a haddie in a spider, pour over it 
half a cup of milk and half a cup of 
water and put at the back of the range, 
where it will heat slowly. Let it stand 



MEMORANDA 107 



108 



FISH 



for half an hour, just barely reaching the 
simmering point, pour off the liquid, 
spread with butter and bake twenty-five 
minutes in a hot oven. 

Broiled Finnan Haddie 

Put a haddie between the greased 
wires of a broiler and brown on both 
sides. Put in a pan, cover with hot 
water, allow it to stand ten minutes, then 
drain and put on a platter. Spread with 
butter and dust with pepper. 

Broiled Salt Salmon or Halibut 

If very salt freshen for an hour or two 
in cold water; if merely smoked and 
slightly salted, wash and cut in small 
pieces about an inch thick. Season well 
with pepper and salt, wrap each slice in 
tough paper well buttered. Twist the 
ends so the fish is inside a paper bag. 
Put in a broiler and move over a clear 
coal fire for about eight minutes. Take 
the fish from the paper cases and pour 
over it a good egg sauce. — I. G. C. 

Codfish Fritters 

Cut the codfish into strips about the 
size of a finger, freshen by soaking over 
night in cold water, in the morning dry 
between towels. Dip each piece in fritter 
batter and fry delicately brown in hot fat. 

Codfish and Potato Omelet 

Make a potato and fish mixture exactly 
as if for fishballs, but leave out the egg. 
Try out some salt pork in a spider and in 
the dripping put the fish and potato 
to cook. When well browned fold in 
omelet fashion and turn out on a hot 
platter. 

To Bake a Pickerel or White-fish 

Making a stuffing of bread crumbs, 
butter, pepper, salt, sweet herbs, if pre- 
ferred, one beaten egg; stuff the fish and 
sew it, or wind twine around it firmly; 
lay sticks across the bottom of dripper, 
to lay the fish on, and bake one and one- 
half ..hours slowly. — Mrs Sears, Omaha. 



MEMORANDA 109 



110 



FISH 



Turbo t 

Take a fine large whitefish, steam until 
tender ; take out the bones and sprinkle 
with salt and pepper. For the dressing 
heat one pint of milk, seasoned with 
onions, parsley and thyme; then strain 
and thicken with one-quarter pound of 
flour. When cool, add two eggs and 
one-quarter pound of butter. Put in a 
baking dish a layer of fish, then a layer 
of sauce, until full; cover the top with 
bread crumbs, and bake half an hour. 
—Mrs C. E. Yost, Omaha. 

Baked Haddock 

Buy a haddock weighing about three 
pounds. Have the head and tail left on 
the fish and have it opened underneath 
for the stuffing, which is made as fol- 
lows: One cup of cracker crumbs, one 
saltspoon of salt, one teaspoon of 
chopped onion, one saltspoon of pepper, 
one teaspoon of chopped parsley, one tea- 
spoon of chopped pickles, one-fourth cup 
of butter. This makes a dry, crumbling 
stuffing. Stuff the fish, sew it up, place 
two strips of white cotton cloth across 
the baking pan, stand the fish erect upon 
the cloth, in the shape of the letter S. 
Place strips of salt pork on the fish, 
dredge with flour and baste often with 
the pork fat. Bake till brown. Remove 
from the pan by lifting with the strips 
of cotton. Place upright on a platter. 
Stick stems of parsley or the ends of 
celery in the eyes and mouth, garnish 
with sliced lemon and serve with Hol- 
landaise sauce. 

Boiled Fish 

Put a piece of oiled paper in the bot- 
tom of a fish pan; on it place a large 
fish that has been cleaned and skinned. 
Add a sliced onion, two cloves of garlic 
and sufficient salted water to cover. Boil 
until done. Take it up and squeeze over 
it the juice of a lemon. Boil two eggs 
hard, chop the whites fine and sift the 
yolks. Cut cold boiled beets in fancv 



MEMORANDA 111 



FISH 



shapes. Put a row of the chopped 
whites of eggs down the middle of the 
fish, on each side of that a row of the 
yolks and next the yolks a row of the 
beets. Over all pour a French dressing 
of oil and vinegar and a drop of mayon- 
naise on each piece of beet. Garnish the 
dish with leaves from the heart of a 
lettuce. 

Rechauffe of Fish 

Take a pint of cold boiled fish, cut in 
small pieces. Put into the chafing-dish 
with two tablespoons of butter, half a 
cup of milk or cream, a cup of fine 
cracker or bread crumbs, a little pepper 
and salt and one egg slightly beaten. Let 
it simmer for five or six minutes. 

Filleting of a Fish 

Frequently a fish requires skinning. 
For this purpose keep a very sharp, thin 
bladed, fine pointed knife. Cut a narrow 
strip of skin from along the back, then 
begin work just below the gills, cutting 
the skin around, not allowing the knife to 
penetrate the flesh. When once started — 
if the fish is fresh — the skin will almost 
peel off. Keep the blade constantly close 
to the flesh, so none of it will adhere to 
the skin. Continue till you have the 
flesh laid bare to the tail. Turn and skin 
on the other side. Frequently one wishes 
to fillet a fish which has been skinned. 
A small fish weighing two pounds will 
usually yield four good sized fillets. Slip 
the keen knife between the flesh and the 
bones and lift it off cleanly. Cut in two, 
roll in a small round and skewer with 
toothpicks. This is a very convenient 
method of frying, baking or boiling. Fish 
which comes in steaks, such as cod, 
swordfish or halibut, may be cut in inch 
slices and rolled into most sightlv fil- 
lets.— See Page XXIV. 



MEMORANDA 113 



Frozen Desserts 



Peach Bombe 

Scald one pint of cream and one and 
one-half cups of granulated sugar till 
the mixture looks blue and thin. Take 
from the fire and add one pint of un- 
cooked cream. When cool add the juice 
from a pint can of white or pink 
peaches, one teaspoon of vanilla and one- 
half teaspoon of peach extract; freeze. 
When nearly frozen add the peach pulp, 
mix in thoroughly and pack till you are 
ready to mold it. Any simple form will 
do for this, a melon mold is very good. 
Have it as cold as possible and line it 
with the ice cream, leaving a cavity in 
the middle. Fill this with a vanilla 
mousse, made of one pint of cream, 
whipped very stiff, four tablespoons of 
powdered sugar, a few drops of vanilla 
and the same of orange extract. Put on 
the cover, bury in ice and salt and leave, 
to ripen for three hours. If you find the 
outside is not deep enough in color, a 
suspicion of the damask-rose color paste 
will improve it. 

Maple Dip 

Boil down maple syrup, or dissolved 
maple sugar and water, till it hairs — 
not quite long enough to wax as for 
"sugaring off" — but very thick and 
rich; when just right this is a general 
favorite. 

Caramel 

Melt one cup of sugar with one table- 
spoon of water in a frying pan. Stir till 
it becomes a dark brown color, but don't 
burn it. Add one cup of boiling water; 
simmer ten minutes and cool. 

Mixed Fruit 

Mix a few peaches cut in bits, juice 
of two oranges, two slices of pineapple 
picked fine, two dozen California canned 



MEMORANDA 115 



116 



FROZEN DESSERTS 



cherries and one wineglass of sherry; 
sweeten to taste with sugar, or prefer- 
ably with sugar syrup — it seems to give 
more delicacy — and keep the same pro- 
portions in making a larger quantity. 

Sugar Syrup 

Put two cups of sugar and a half cup 
of water over the fire in a saucepan. Stir 
until the sugar is dissolved, then let it 
cook slowly without touching it for 
about ten minutes, or till it is a clear 
syrup. Be careful not to use too much 
before sampling, for it is a great sweet- 
ener. — Anne Warner. 

Chocolate Pudding (Frozen) 

Beat the yolks of three eggs, half a 
cup of sugar and a level saltspoon of 
cinnamon together until very light; add 
slowly a cup of milk heated to boiling, 
beating well; then pour gradually over 
an ounce and a half of unsweetened 
chocolate melted by standing over hot 
water. Place this mixture in a double 
boiler and stir constantly until it thick- 
ens and coats the spoon. When cold, 
add a cup of rich cream, vanilla to flavor, 
and freeze. Prepare and have ready a 
cup of candied fruits, figs and seeded 
raisins. Cut the candied fruit and figs in 
thin slices, the raisins in halves. Make a 
syrup of a quarter of a cup each of sugar 
and water, add the fruit, boil until it is 
tender and plump, then drain. Add the 
drained fruit to the frozen mixture when 
it is almost done, and finish freezing. 
When done, put in a quart melon mold, 
and let stand an hour or more packed in 
ice and salt. Whip a cup of cream, 
sweeten with two tablespoons of sugar, 
and flavor with either a tablespoon of 
brandy or of Maraschino. — A. Sulz- 
bacher. 

Walnut and Fig Ice Cream 

Heat two and a half cups of milk, 
having reserved cold half a cup to mix 
with the other ingredients. A part of 
this half cup of cold milk use for dis- 



MEMORANDA 



117 



118 FROZEN DESSERTS 



solving a tablespoon of gelatine and with 
the rest mix two tablespoons of flour, an 
egg and a cup of sugar. Into the milk, 
heating in a double boiler, stir gradually 
the flour, sugar and egg. When it has 
come to a custard, add the dissolved 
gelatine, a cup of rich cream and a tea- 
spoon of vanilla. After you have frozen 
the mixture add the meats of half a 
pound of English walnuts, weighed in 
the shell, and a quarter of a pound of 
figs. The walnuts and figs should be 
well chopped. Beat them well in the 
custard and pack. — Mrs George D. Hale. 

Maple Souffle 

Three-fourths cup of maple syrup and 
whites of four eggs. Beat together and 
cook in a double boiler until thick, stir- 
ring constantly. When cool add one 
pint of cream whipped. Pack in salt 
and ice for four hours. — Mrs Alvah W. 
Palmer. 

Mint Sherbet 

Put ten sprigs of fresh mint to soak 
for an hour in one cup of half each 
brandy and sherry. Strain and add three 
cups of water and two cups of sugar 
which have been boiled to a syrup, two 
teaspoons of granulated gelatine dis- 
solved and the whites of four eggs 
beaten stiff. Freeze stiff. 

Fig Ice Cream 

Take two tablespoons of gelatine, scald 
one cup of milk and one cup of vinegar, 
then add the gelatine, let it dissolve and 
add one quart of rich cream and freeze. 
When frozen, add one-fourth pound of 
chopped figs and one-half pound of 
chopped English walnuts. Let stand 
until ready to serve. — Mrs Charles M. 
Ransom. 

Plombiere 

One pint of scalded milk, one pint of 
cream, one teaspoon of gelatine, one 
handful of stoned raisins, one ounce of 
citron, shreds of pineapple preserve, 



MEMORANDA 



120 



FROZEN DESSERTS 



ginger or cherries, four tablespoons of 
wine, a little extract of almond, whites 
of four eggs, beaten to a froth, sugar to 
taste. Freeze as ice cream. — Margaret 
Sutton Briscoe. 

Maple Parfait 

Beat four eggs slightly, pour on 
slowly one cup of hot maple syrup. 
Cook in double boiler until very thick, 
stirring constantly. Strain and cool, 
then add one pint of cream beaten stiff. 
Mold, pack in salt and . ice and let stand 
three hours. — Fannie M. Farmer. 

Peach Sherbet 

One quart of peach juice, two cups of 
sugar, one quart of water, whites of two 
eggs, juice of one lemon. Boil water 
and sugar together, add juice of peaches 
and lemon, and freeze. — Mrs S. R. Van 
Sant. 

Milk Sherbet 

Four cups of milk, one and one-half 
cups of sugar, juice of three lemons, 
juice of one orange. Mix the juice of 
the fruit and sugar till half melted, then 
pour in the milk slowly. If the milk is 
added too rapidly the mixture may cur- 
dle. Freeze in three parts of ice added 
to one part of salt. — Stella A. Downing. 

Maple Ice Cream 

One quart of rich cream, one coffee- 
cup of maple syrup, one-fourth pound of 
shelled pecans. Chop nuts, add to cream 
and syrup, and freeze. — Mrs E. Curtis 
Rumrill. 

Cherry Ice Cream 

Put one pound of granulated sugar 
and one-half pint of water in a saucepan 
over the fire. Stir until the sugar is all 
dissolved, then let the syrup come to a 
boil. Drop in gently one quart of white 
cherries, pitted, and let simmer fifteen 
minutes. Strain carefully, and when the 
syrup is cold add one quart of sweet 
cream and freeze. When it gets rather 
thick remove the dasher, beat well with 



MEMORANDA 121 



122 FROZEN DESSERTS 



a wooden paddle and stir in the fruit. 
Pack and let stand three or four hours 
to ripen. Another very nice way to 
serve cherry ice cream is to stone and 
crush the cherries and add sugar to make 
very sweet. Chill on ice. Put a spoon- 
ful of the crushed fruit in small glasses 
and heap over vanilla ice cream. — Mary 
F. Snider. 

Cherry Parfait 

Add one cup of cherry pulp to two 
cups of thick whipped cream and a quar- 
ter of a cup of cherries. Flavor with a 
few drops of almond extract. Put in a 
mold, bury in ice and salt for three hours. 
Garnish with candied cherries. 

Strawberry Sherbet 

Use one quart of berry juice, four 
cups of sugar, the juice of two lemons, 
three pints of water and a few whole 
strawberries. Serve in a punch bowl 
with a block of ice, or freeze for frappe. 
— Annabel Lee. 

Strawberry Parfait 

Whip a quart of thick cream with a 
small cup of sugar; when stiff mix half 
a pint of strawberry juice in carefully. 
Turn into an ice cream mold, press the 
lid down securely; pack in salt and ice 
and freeze for three hours. 

Frozen Strawberries 

Stem two quarts of ripe strawberries, 
put in a bowl with the juice of two 
lemons and a pound of sugar; let stand 
one hour; mash the berries, pour over a 
pint of water, stir until the sugar dis- 
solves, turn into a freezer and freeze. 

Iced Strawberry Souffle 

Cover two tablespoons of gelatine with 
cold water and let soak half an hour; 
set over the teakettle and stir until dis- 
solved. Mix a "pound of sugar and a 
pint of strawberry juice in a saucepan 
over the fire until they form a syrup. 
Beat the yolks of six eggs until creamy, 



MEMORANDA 123 



124 



FROZEN DESSERTS 



Whip a quart of cream. Mix the syrup 
with the yolks of the eggs in a tin pan 
and set on ice ; strain the gelatine into 
it and stir carefully until it begins to 
thicken, then mix the whipped cream in 
lightly, turn into an ice cream mold, pack 
in salt and ice and freeze for two hours. 

Cherry Mousse 

To a pint of double cream add three 
tablespoons of best confectioner's sugar, 
a cup of cherry juice and a drop or two 
of almond extract. Chill on ice, then 
whip until stiff. Turn into a mold, cover 
securely and bury in a pan of ice and 
salt for two hours. — Mary F. Snider. 

Strawberry Mousse 

Hull a pint of ripe strawberries and 
rub them through a fine sieve ; add a cup 
of powdered sugar and an ounce of dis- 
solved gelatine; set in a cool place until 
the mixture begins to thicken. Beat the 
whites of five eggs and stir them lightly 
into the mixture. Turn into a wetted 
mold, cover securely and bury in a tub 
of finely chopped ice and salt. Set aside 
for three hours and turn out. 

Raspberry Cream in Pineapple Shells 

Cut off the top of a large pineapple, 
then with a strong spoon scoop out the 
pulp, separating it from the hard core, 
which should be rejected. Sugar the 
fruit, let it stand some time, then pour off 
from it a cup of juice. Trim die pine- 
apple shell at the bottom so it will stand 
firm and chill in the refrigerator. Mash 
well a pint of red raspberries, add a 
fourth of a cup of water, half a cup of 
sugar and the pineapple juice, and cook 
the mixture several minutes. Take from 
the stove, add the juice of a lemon, more 
sugar if needed, and strain through a 
cheesecloth. Beat a quart of cream and 
a cup of sugar until light and frothy, 
flavor with vanilla and freeze as ice 
cream ; when half frozen add the fruit 
juice and finish freezing. Fill into the 



MEMORANDA 125 



126 FROZEN" DESSERTS 



pineapple shell, set it in a deep mold or 
the freezer can and let it stand packed 
in ice and salt for an hour or longer. 
To serve, lift it from the mold on to a 
plate covered with a pretty doily, as 
shown in the illustration. — See Page 
XXI. 

Rose Roll 

A dainty cream is the rose roll shown 
in the illustration. Make one quart of 
ice cream from any foundation, flavor 
with one teaspoon of vanilla, one-half 
tablespoon of rose, color a delicate pink, 
freeze and line a pound baking powder 
can, fill center with a chocolate itisse mix- 
ture made by dissolving one tablespoon 
of granulated gelatine in one-fourth cup 
of hot water, add three-fourths cup of 
powdered sugar and one tablespoon of 
vanilla ; when cool fold in whip from two 
cups of cream. Cover the top with lining 
mixture and pack for two hours. Unmold 
on lace paper, garnish with a pink rose- 
bud and candied rose leaves. — See Page 
XXII. 

Bombe Glace 

Make a syrup from two cups of water 
and one cup of sugar, allowing it to boil 
for twenty minutes. Then add one cup 
of the red juice from blood oranges, 
color it darker if necessary with fruit red. 
Add two tablespoons of lemon juice and 
the grated rind of one orange, cool and 
freeze. Line it into a mold, fill with 
vanilla ice cream, cover, pack in salt and 
ice and let it stand two hours. — See 
Page XXX. 

Muskmelon Frappe 

Remove the tops of small nutmeg 
melons so as to form a cover. Take out 
all the seeds and membrane and scoop 
out as much of the soft pulp as can 
easily be removed. Cut this latter into 
small pieces. Place the seeds and mem- 
brane into a sieve to drain the juice, 
then add the latter to one quart of 
whipped cream, sweetened; turn this 



MEMORANDA I2 f 



128 



FROZEN DESSERTS 



into an ice cream freezer and turn until 
stiff. When ready to serve, take the 
shells, which should have been chilled 
on ice, place the frappe cream in alter- 
nate layers with the melon pulp. Fasten 
a narrow ribbon looped bow on the lids 
with long pins ; set the melons on lace 
paper doilies and serve with cake. — See 
Page XVII. 

Angel Stars 

Cook one cup of sugar and half a cup 
of water, pour this slowly into the whites 
of five eggs beaten stiff, beat until cold, 
add one quart of cream whipped. Flavor 
with vanilla and almond, pour into star 
shaped individual molds, pack and 
freeze. When serving sprinkle pro- 
fusely with granulated sugar. — Linda 
Hull Larned. 



MEMORANDA 129 



Hot Desserts 



Queen of Puddings 

To a quart of milk, allow a pint of 
fine bread crumbs, a tablespoon of batter, 
one cup of sugar and the yolks of four 
eggs ; flavor with the grated rind of a 
lemon, if liked (or a teaspoon of vanilla 
extract), and half a teaspoon of salt. 
Bake in a moderate oven and spread 
while hot with a layer of any acid jelly 
or preserves; strained apple juice is 
sometimes used. Make a meringue of 
the whites of the eggs and a spoon of 
powdered sugar, with or without a little 
lemon juice, and brown in the oven. To 
be eaten cold without sauce. If a 
meringue is not liked, three eggs, yolks 
and, whites, may be used in the pudding, 
and jelly spread upon the top. This 
variation is good hot. 

Tapioca Cocoanut Pudding 

Take one-half cup of grated cocoanut 
with one-half cup of pearl tapioca in 
cold water to cover. Add one and one- 
half pints (three cups) of milk, three 
beaten eggs, one-half cup of sugar and a 
speck of salt. Mix well and bake in a 
buttered dish for thirty minutes. Serve 
hot with cream. 

Walnut Pudding 

Beat the yolks of three eggs till light 
and lemon colored. Gradually .add to 
them half a cup of sugar, then one-third 
of a cup of soft bread crumbs, and a 
scant half cup of farina. Mix perfectly, 
fold in the whites of three eggs beaten 
stiff, and half a cup of broken nut meats. 
Pour into two layer cake pans which 
have been buttered and floured. Bake 
for half an hour in a slow oven. When 
slightly cooled put the layers together 
with a creamy sauce made as follows : 
Cream one-half cup of butter, add grad- 



MEMORANDA 131 



132 



HOT DESSERTS 



ually one-half cup of sifted powdered 
sugar and two tablespoons of milk, 
added drop by drop. Flavor with one 
tablespoon of brandy. If desired this 
pudding may be served as it is, or with a 
sauce for which the following recipe 
provides : 

Mix one-half cup of sugar, one and 
one-half tablespoons of flour and a dash 
of salt. Pour over this one cup of boil- 
ing water and cook five minutes. Add 
two tablespoons of butter and vanilla for 
flavoring. Serve hot. — Katherine A. 
French. 

Cuban Pudding 

Crumble a pound of sponge cake with 
half a pound of grated cocoanut, pour 
over this a pint of rich cream previously 
sweetened with loaf sugar and brought 
to the boiling point. Cover the basin 
and when the cream is soaked up stir in 
four well beaten eggs. Butter a pudding 
mold and arrange four ounces of pre- 
served ginger around it, pour in the pud- 
ding carefully and steam for an hour 
and a half, serve with the syrup from 
the ginger, which should be warmed and 
poured over the pudding just before it is 
served. — Eleanor Marchant. 

Prune Shortcake 

Sift together, twice, two cups pastry 
flour, four teaspoons baking powder, one 
half teaspoon salt and three tablepoons 
sugar. Blend with this mixture one- 
half cup butter and add three-quarters 
of a cup milk mixed with the well-beaten 
yolks of two eggs. Make into large or 
individual cakes as desired. 

Use best prunes, soak several hours. 
Then let them cook very slowly, without 
boiling, until tender but not broken, add- 
ing the sugar when half done. To one 
pint prunes allow two tablespoons sugar 
and a teaspoon lemon juice. When the 
prunes are done, remove them carefully 
and cook the juice until like syrup. On 
the lower layer of shortcake place prunes 



MEMORANDA 133 



134 HOT ©ESSERTS 



with syrup poured over. On the top use 
prunes well drained. Then heap lightly 
with whipped cream, slightly sweetened. 

Banana Meringue 

Place in a baking dish bananas peeled, 
scraped and cut in quarters, cutting first 
lengthwise, then across. Pour over them 
lemon and pineapple juice, one part 
lemon to two parts pineapple. Sprinkle 
generously with powdered sugar and 
bake, covered, for one-half hour. Take 
from the oven, cover with meringue and 
brown delicately in a cool oven. 

Puffs 

Two eggs, one cup of sugar, one-half 
cup of butter, one cup of sweet milk, two 
cups of flour, two teaspoons of baking 
powder, one cup of raisins. Cream but- 
ter and sugar, add beaten eggs, flour and 
milk, alternately, then raisins rolled in 
flour. Steam in small cups half an hour. 
Serve hot with hard butter sauce flavored 
with sherry and nutmeg. — Mrs R. P. 
Bishop, Los Angeles. 

Peach Bread Pudding 

On a pint of fine stale bread or cracker 
crumbs pour boiling water and stir in 
a tablespoon of melted butter. After 
standing till thoroughly soaked, add two 
well beaten eggs and half a cup of sugar. 
On the bottom of a buttered pudding 
dish put a thin layer of this batter, over 
it a layer of sliced peaches, and so on, 
dredging each layer of peaches with 
sugar, till the dish is full, having batter 
at the top. In a moderate oven about an 
hour will be required for the baking. 
Serve with sweetened cream. This is 
an excellent way for using second quality 
peaches. 

Peach Manioca Pudding 

Into two cups of milk stir four table- 
spoons of manioca, and let the mixture 
come to a boil Then add two beaten 
eggs, two tablespoons of sugar, two addi- 
tional cups of milk, and a bit of lemon 
peel for flavoring, which will be better 



MEMORANDA 135 



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HOT DESSERTS 



if grated. Pare and slice a dozen 
peaches, put them into a buttered pud- 
ding dish, sprinkle with sugar, and over 
them pour the manioca mixture, baking 
till done. — Mrs E. C. Gardner. 

Cranberry Pudding 

Wash a quart of cranberries, place 
in a two-quart granite ware saucepan 
with a pint of water, stew until tender, 
then add sugar to taste. Take a little 
more than a half pound of flour, add to 
this a heaping teaspoon of baking powder 
and a tablespoon of sugar, mix well 
together while dry, then add sufficient 
milk or cream to make a stiff batter, and 
with this cover the boiling cranberries. 
Put on the lid of the saucepan and let 
the pudding cook briskly until the crust 
is done. Any acid fruits, such as plums, 
gooseberries, currants or stewed rhubarb, 
can be used when cranberries are out of 
season. — Emilia Cowell. 

Rice Croquettes 

Six ounces of rice and one pint of 
milk boiled slowly until quite soft, add 
the grated rind of a lemon, remove from 
the fire, and mix in while hot one and 
one-half ounces of butter, one and one- 
half ounces of sugar, one gill of cold 
milk and two yolks of eggs stirred in 
one at a time very hard. Return all to 
the fire for half a minute, then spread on 
a dish to cool. When cold, sprinkle a 
pasteboard with bread crumbs, and form 
the rice into oblong shapes with a table- 
spoon, roll in egg, then in the bread 
crumbs, and then in the egg, and fry 
in hot fat. 

Chocolate Bread Pudding 

Soak two cups of bread crumbs in two 
cups of scalded mlik, add two-thirds 
cup of sugar, two squares of chocolate 
previously melted, one teaspoon of 
vanilla. Mix well and bake in a buttered 
dish one hour in a moderate oven. 
Serve hot with whipped cream or hard 
sauce. 



MEMORANDA 13? 



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138 HOT DESSERTS 

Suet Pudding 

One-half cup of milk, one-half cup of 
chopped suet, one-half cup of molasses, 
two cups of fruit and nuts chopped 
together, one cup of flour, pinch of salt, 
one small teaspoon of soda dissolved in 
warm water. Steam three hours. Any 
sort of fruit and nuts may be used. — 
Eva Snaith Barnes. 

English Plum Pudding 

Six ounces of fine bread crumbs, two 
ounces each of lemon, orange and citron 
peel cut into fine shreds, one-half ounce 
of mixed spices (cloves, cinnamon, nut- 
meg), one-fourth pound of chopped 
apples, one-half teaspoon of minced 
lemon rind, one-half pound of sugar, 
three-fourths pound of chopped and 
seeded raisins, three-fourths pound of 
currants, one pound of flour, one pound 
of finely shredded suet. Mix the ingre- 
dients thoroughly, then add six eggs 
and a little milk if needed. This should 
make a stiff batter. Boil in a pudding 
basin or mold. Time, five or six hours. 
—Mrs Jay B. Kline. 

Mrs Clarke's Plum Pudding 

Use one quart of bread crumbs, one- 
half cup of molasses, one-half cup of 
sugar, one cup of raisins, a small piece 
of citron, one nutmeg, one teaspoon of 
cinnamon, one-half teaspoon of cloves, 
three eggs, one cup of sour milk and 
one-half cup of suet. Steam for three 
hours. 

Baked Apple Dumplings 

One cup of butter and lard mixed, one 
quart of flour, salt to taste, three tea- 
spoons of baking powder. Mix with 
milk. Pare and core apples. Roll out 
dough to cover each separately and fill 
the whole with sugar. Grate nutmeg 
over the top. Put in the pan with water 
to half cover. Put in that a half cup of 
sugar, and butter size of an egg.' Baste 
while baking, allowing three-quarters of 
an hour, and your dumplings will come 



MEMORANDA 



140 



HOT DESSERTS 



out with a delicious glaced brown crust. 
Serve with a hard or a liquid sauce. — 
Mrs L. S. Baumgardner. 

Christmas Pudding 

Take three-quarters of a pound each 
of chopped suet, stoned raisins, currants, 
sugar and dried bread crumbs, one- 
quarter of a pound of sliced citron, two 
chopped sour apples and the grated peel 
of one lemon. Mix together with one- 
half teaspoon each of cloves and salt. 
Add six eggs and one gill of rum or 
brandy. Steam for four hours in two 
buttered molds. Turn out on a hot dish, 
sprinkle sugar over the pudding, garnish 
with a sprig of holly, pour one-half cup 
of warm brandy over it and set it on 
fire as it goes to the table. Serve with 

German Sauce 

Mix the yolks of four eggs with one- 
eighth of a pound of sugar, add the 
grated rind of half a lemon. Stir over 
the fire until the mixture coats the spoon. 
Serve hot. The pudding may be made 
some days before the dinner and 
reheated. — Annabel Lee. 

Scalloped Apples 

Pare a dozen apples and slice thin. 
Butter a dish, put in a layer of apples, 
then a layer of sugar, cinnamon, butter 
and flour, then another layer of apples, 
etc, until the dish is full. Bake slowly 
for one hour. — Mrs F. B. Kellogg. 

Swiss Pudding 

Cream half a cup of butter and add 
gradually seven-eighths of a cup of flour. 
Scald in two cups of milk the grated 
rind of one lemon, pour over the first 
mixture and cook five minutes in the 
double boiler. Beat the yolks of five 
eggs till thick and lemon colored, grad- 
ually add one-third of a cup of powdered 
sugar, add to the cooked mixture and 
cool. Fold in the whites of the eggs 
beaten to a stiff froth. Turn into a but- 
tered mold, cover, and steam one and a 



r 



MEMORANDA 141 



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HOT DESSERTS 



quarter hours. While steaming be sure 
that the water surrounds the mold to half 
its depth. 

Plums in Batter 

Make a batter with five tablespoons of 
flour, rather more than a pint of milk, 
and two eggs. Remove the stones from 
one pound of large plums, crack them, 
put the kernels inside of the plums and 
stir the plums in the batter with two 
tablespoons of moist sugar. Bake in a 
hot oven for about three-fourths of an 
hour. Sprinkle powdered sugar over 
the top and serve hot. — M. F. Snider. 

Cherry Roly Poly 

Remove the fiber and skin from five 
ounces of suet and chop it very fine; 
add half a pound of flour and one-fourth 
of a teaspoon of salt; mix well. Add 
sufficient cold water to make it stick 
together, and roll out on a well-floured 
board to the thickness of an inch. Cover 
well with pitted cherries, dust with 
sugar and roll quickly; tie in a well- 
floured cloth, leaving room for it to 
swell. Place in a kettle of boiling water 
and keep it boiling steadily for two 
hours, or it may be steamed for two 
hours and a half. Serve hot with any 
nice sweet sauce, or with sweetened 
cream. 

Cherry Souffle 

Moisten two tablespoons of flour with 
a little cold milk, then stir it smoothly 
into one pint of hot milk. Let it thicken 
over the fire, then set aside to get cool. 
Beat the yolks of four eggs light, add 
two tablespoons of softened butter, a 
pinch of nutmeg and a sprinkle of cinna- 
mon. Mix in with the thickened milk. 
Add the whites of the eggs beaten to a 
stiff froth, one pint of stoned, drained 
cherries and a gill of thick sweet cream. 
Flavor with vanilla. Turn into a souffle 
tin and bake in a quick oven. Serve at 
once. — M. F. Snider. 



MEMORANDA 143 



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HOT DESSERTS 



Indian Pudding 

Scald one quart of milk, when boiling 
hot stir in three tablespoons of corn meal, 
the same of flour ; wet up with cold milk 
and one tablespoon of butter. Let cool 
and add a well-beaten egg, one-half cup 
of sugar, one-quarter cup of molasses, 
one-half teaspoon of ginger, one-half 
teaspoon of cinnamon. Add one-quar- 
ter pint of cold milk and bake three 
hours. Eat with hard sauce. 

Individual Strawberry Shortcakes 

Mix and sift twice two cups of flour, 
one-fourth of a cup of sugar, four level 
teaspoons of baking powder, a pinch of 
nutmeg and one-fourth of a teaspoon of 
salt ; rub in one-third of a cup of butter ; 
add one egg, well beaten, to two-thirds 
of a cup of sweet milk. Mix on a floured 
pastry board, roll, cut with a cookie cut- 
ter, and bake in a hot oven twenty min- 
utes. When done split, spread with soft 
butter, then with well sweetened straw- 
berries. Cover the top layer also with 
strawberries, sprinkle generously with 
sugar, and heap over all sweetened whip- 
ped cream. — See Page XVII. 

Marmalade Pudding 

One-half pound of bread crumbs, one- 
half pound of brown sugar, one-half 
pound of beef suet cut very fine, four 
eggs and one small can of marmalade. 
Mix all together, put in close shape, and 
boil for three hours. — Mrs W. K. Muir, 
Detroit. 

Cottage Pudding 

Cream together one cup of sugar and 
one-fourth cup of butter ; add one beaten 
egg, two-thirds of a cup of milk, one and 
one-half cups of flour, sifted with two 
teaspoons of baking powder. Bake in 
a buttered tin for thirty to forty minutes. 
One cup of stoned cherries or berries 
may be added to this recipe. 

Apricot Souffle 

Rub enough fruit through a sieve to 
make three-fourths of a cup of pulp. 



146 HOT DESSERTS 

Heat in a saucepan and sweeten if 
needed. Beat the whites of three eggs 
until stiff and dry, gradually add the hot 
fruit pulp, and continue beating. Turn 
into buttered and sugared individual 
molds, having them three-fourths full; 
set molds in pan of water and bake until 
firm in a slow oven. 
Peach Darioles 

Pare and divide into halves sufficient 
peaches to make one quart. Add half 
a cup each of sugar and water, and 
cook until the peaches are tender. Re- 
serve six of the halves unbroken and 
rub the remainder through a sieve. 
Reheat, and when boiling, add a rounded 
tablespoon of cornstarch, moistened in 
a little cold water, and cook in a double 
boiler for ten minutes. Take from the 
fire, add a tablespoon of lemon juice, 
a few drops of vanilla, and if not sweet 
enough, a little more sugar. Beat the 
whites of two eggs until stiff and dry, 
and add to them gradually the mixture, 
while it is still rather hot. Butter six 
dariole molds, coat with granulated sugar 
and place half a peach in the bottom of 
each. Fill about two-thirds full with 
the mixture and bake about fifteen min- 
utes in a moderate oven. Turn out and 
serve immediately with sweet cream. If 
allowed to stand they are apt to fall. 
Old teacups or deep gem pans make very 
good substitutes for the dariole molds. 

A Quince Pudding 

To one pint of flour add two heaping 
teaspoons of baking powder. Sift to- 
gether and add two tablespoons of warm 
butter, a little salt and water enough to 
make a smooth batter, not too stiff. Stir 
in one teacup of quince preserves. Bake 
quickly, sifting sugar over the top when 
nearly done. Serve with whipped cream 
well sweetened. — Mrs Kate B. Sher- 
wood. 

Jam Pudding 

Three eggs, one cup of sugar, one cup 
of blackberry jam, one-half cup of but- 



MEMORANDA 147 



148 



HOT DESSERTS 



ter, one dessertspoon of soda dissolved 
in hot water, one-half cup of sour milk, 
flour enough to make nearly as thick as 
cake dough. Bake in a shallow pan and 
serve hot with the following sauce : 
Two-thirds cup of sugar, butter the size 
of an egg, two tablespoons of hot water, 
one egg; cream together and set in a 
pan of hot water until creamy, being 
careful not to let it curdle. — Mrs O. C. 
Zinn, Hastings. 

Berry Pudding, Steamed 

One pint of flour, one teaspoon of bak- 
ing powder, a pinch of salt. Make into a 
soft batter with milk. Put into well- 
buttered cups a spoon of batter, then 
one of berries, then another of batter. 
Steam. 

Apple Pudding with Rice 

Six sour apples, one cup of cold boiled 
rice, one pint of milk, one cup of sugar, 
the juice and rind of one lemon, and 
yolks of four eggs. Core and chop the 
apples ; add the boiled rice and milk, beat 
the lumps out, add the other ingredients 
and bake. Beat the whites of the four 
eggs with a little sugar, spread on top 
and brown. 

Huckleberry Pudding 

Butter a pudding dish and line it with 
bread, cut in slices half an inch thick 
and buttered; remove the crust and cut 
the slices to fit the dish. Fill the lined 
dish with huckleberries, sprinkle over 
them sugar and the grated rind and 
juice of a lemon. Place some slices of 
buttered bread over the whole. Set the 
dish in a pan of water in a hot oven; 
cover the pudding with a plate and bake 
one and one-half hours. When the pud- 
ding is done put roughly over the top 
a meringue made of the whites of two 
eggs beaten to a stiff froth and two 
tablespoons of powdered sugar added to 
them. Return to the oven long enough 
to brown lightly and serve hot. A sauce 
may be served with this pudding or not. 



MEMORANDA 149 



I 



150 



HOT DESSERTS 



Blueberry Pudding 

Beat two eggs light and stir into them 
[>ne cup of milk and sifted flour enough 
to make a batter as thick as for pancakes. 
Put into the flour three teaspoons of 
baking powder. Butter a mold and put 
a layer of batter in the bottom, then 
a, layer of blueberries. Alternate the 
layers until the mold is three-quarters 
full, cover it closely, and boil one hour. 
Serve with a rich sauce. 

Blackberry Pudding 

To make a blackberry pudding, soak 
two cups of stale bread crumbs in two 
cups of milk, add a little salt and three 
well-beaten eggs. Measure one and one- 
half cups of sifted flour and stir into it 
half a teaspoon of baking powder, and 
add to the other ingredients one and one- 
half pints of blackberries. Put into a. 
buttered pudding dish and steam two 
hours. Serve with a rich sauce. — Mrs 
E. C. Gardner. 



r 



MEMORANDA 151 



Invalid Cookery 



Prune Jelly 

Stew a cup of prunes in sufficient 
water to cover them well. When tender 
pour through a potato press or a colan- 
der, add an ounce of gelatine previously 
soaked for half an hour in a little water, 
return to the fire, sweeten to taste, let 
cook three minutes and pour in molds 
to cool. 

Apple and Custard 

Pare and core a large apple, fill the 
cavity with sugar. Put a little water 
in the bottom of a dish and bake. Make 
a custard of a cup of milk, a heaping 
teaspoon of sugar, a small teaspoon of 
cornstarch, yolk of one egg. Flavor to 
taste after boiling thick and pour around 
the baked apple. Use the white for a 
meringue; eat cold. 

Slip 

One tablespoon of cornstarch, a pint 
of boiling water, one small cup of sugar, 
juice and rind of one lemon. Boil till 
thick and pour in a baking dish. Beat 
the white of an egg with a tablespoon of 
sugar spread on top, brown slightly and 
serve cold with cold boiled custard. 

Fruit Blancmange 

A cup of any fruit juice, fresh or 
canned, heated, sweetened to taste and 
thickened with a tablespoon of corn- 
starch. Cook well and serve cold with 
milk. If a little less cornstarch is used, 
and, when nearly cold, the stiffly beaten 
white of an egg is added, a delicious 
float is the result. All juices should be 
strained. — Mary M. Willard. 

Egg Cream 

Two eggs, two tablespoons of sugar, 
juice and grated rind of half a lemon. 
Separate yolks from whites of eggs and 



MEMORANDA 153 



154 INVALID COOKERY 



beat with sugar in bowl until both are 
well mixed, then add lemon juice and 
rind and place the bowl in a dish of 
boiling water on the stove. Stir slowly 
until the mixture begins to thicken, then 
add beaten whites of eggs and stir for 
two minutes, or until the whole resembles 
very thick cream. Remove from the fire 
and pour into a small pudding dish and 
cool. Serve in small dainty cups or 
glasses. — Mrs John A. Oberg, Rockford. 

Gruel for Invalids 

Put a pint of water on the stove and 
as it heats stir in two tablespoons of 
oatmeal and a pinch of salt. When the 
gruel is well boiled, break an egg into 
a bowl and beat it light with enough 
sugar to sweeten it; pour the boiling 
gruel on the egg and sugar, and beat 
hard. A wineglass of sherry may be 
added if desired. — Mrs Sarah N. Mc- 
Candless, Pittsburg. 

Rice Water 

Two tablespoons of rice, one quart 
of boiling water. Simmer two hours, 
strain, add a pinch of salt, sugar and 
brandy to taste. Use either hot or cold. 
A few raisins can be boiled in with the 
rice sometimes. 

Beef Tea and Oatmeal 

A tablespoon of well-cooked oat- 
meal and a cup of beef broth to thin it. 
Season to taste; serve hot with toast. — 
M. M. Willard. 

Sponge Cake 

Two cups of sifted flour, one and a 
half cups of pulverized sugar, a half cup 
of cold water, two tablespoons of lemon 
juice, two teaspoons of baking powder, 
four eggs. Beat the yolks, add sugar, 
half to yolks and half to whites; when 
both have been well beaten, stir gently 
together and then add water and flour. 
Do not beat, and bake till the cake leaves 
the side of the pan. This is the "inva- 



MEMORANDA 



155 



I 
I 



! 

! 



156 INVALID COOKERY 



lid's own," and is very good, no matter 
how dry it becomes. 

Blancmange 

One and a half tablespoons of corn- 
starch, one of sugar, a pint of milk, a 
pinch of salt. Let the milk come to a 
boil; add the starch, dissolved in a little 
cold water, salt and sugar. Stir till 
thick, then cook for thirty minutes in 
a double boiler. When it has partly 
cooled, add a beaten egg and any flavor- 
ing desired. Serve with milk when cold. 

Tapioca* Jelly 

One-half cup of tapioca, two cups of 
water, one-half cup of sugar, juice and 
rind of one-half lemon. Cook the tap- 
ioca in the water for one hour, using a 
double boiler. At the end of that time 
add the lemon and sugar, and three 
teaspoons of brandy. Strain and serve 
cold with milk. This is one of the few 
things for the sick of which enough can 
be prepared for several meals. 

Cracker Pudding 

A cup of milk, one tablespoon of 
cracker crumbs, yolk of one egg. Bake 
and make a meringue of the white and a 
generous tablespoon of sugar. Flavor 
with vanilla and serve with sweetened 
milk. 

Baked Custard 

One egg beaten light, a scant pint of 
milk, two teaspoons of sugar. Pour in 
a small buttered pan, grate nutmeg over 
the top, set in a larger pan of boiling 
water, and bake in a moderate oven. 
Watch it or it will cook too much. 
Insert a knife blade and if it comes out 
clean the custard is done. Serve ice 
cold. 

Chocolate Pudding 

A cup of milk, a scant cup of bread 
crumbs, one tablespoon of dry cocoa and 
same of sugar mixed together, yolk of 
one egg. Bake in moderate oven. Make 



MEMORANDA 




158 



INVALID COOKERY 



a. meringue of the white and a tablespoon 
of pulverized sugar. Serve either hot 
or cold with milk. 

Orange Pudding 

One-half cup of sugar, two table- 
spoons of rolled cracker crumbs, one egg, 
one small orange (grate the rind of half 
only), a pint of milk or water. Bake 
like custard and serve cold. — Mary M. 
Willard. 

Ham Toast 

Mix with one tablespoon of finely 
chopped ham the beaten yolk of an egg 
and a little milk. Heat over the fire 
without boiling. Spread on thin but- 
tered toast. 

Omelet 

Beat one egg separately, the white 
till stiff, but not dry. Add one table- 
spoon of milk to the yolk, mix well, 
stir in the white and pour at once into 
a hot buttered pan. Set in a quick 
oven till a delicate brown. Loosen the 
edges, lift up one end with a cake turner, 
fold over and serve at once. This 
omelet does not toughen or get heavy. 

Shirred Egg 

Beat one egg very slightly with a 
fork, add a tablespoon of milk, and 
mix. Pour into a hot pan where a 
teaspoon of butter has melted. Stir 
constantly with the fork until thick and 
creamy. Serve on hot buttered toast. 

Sweet Rolls 

One quart of potatoes, boiled and 
mashed. Add one cup of sweet milk, 
two eggs beaten light, one scant cup of 
sugar, a teaspoon of salt, and flour 
enough to make a thin batter. Let rise. 
When light, make into a stiff dough and 
let rise again, then make into light rolls. 
Bathe the tops with milk, sprinkle with 
cinnamon and bake quickly. No short- 
ening is needed, and they must be kept 
twenty-four hours before using. Then 




MEMORANDA 159 



160 



INVALID COOKERY 



slice, butter thinly, and toast before a bed 
of glowing coals. These will be good 
as long as they last. — Mary M. Willard. 

Milk Soup 

A pint of boiling milk poured over 
three tablespoons of fine cracker or 
bread crumbs. Salt to taste. 

Syllabub 

Dissolve a generous teaspoon of sugar 
in a tablespoon of brandy. Put in a 
pint cup and milk into this from the cow 
till the foam reaches the top. 

Beef Broth and Egg 

Make a good broth and pour over a 
well-beaten egg. Season with salt and 
serve with a slice of delicately browned 
toast. 

Egg Water 

Stir the whites of two eggs in a half 
glass of ice water. Add salt or sugar 
to taste. This is especially good for 
bowel troubles. 

Apple Water 

Six sour, juicy apples; slice in a stone 
pitcher, add a tablespoon of sugar and 
pour over it one quart of boiling water. 
Cover closely, and when cold, strain. 
Mildly laxative. 

Bran Tea 

This is so good and nutritious it ought 
to be more widely used. Add one pint 
of boiling water to one-half pint of wheat 
bran. Let stand on the back of the stove 
for an hour, but do not boil. Strain and 
serve with sugar and cream same as 
coffee. 

Potato Soup 

One generous tablespoon of mashed 
potato. Add gradually a pint of new 
milk. Place on the stove and when hot 
stir in a heaping teaspoon of corn- 
starch dissolved in cold milk. Let boil 
up several times. Season with salt and 
celery salt, or a sprig of parsley. The 



MEMORANDA 161 



162 



INVALID COOKERY 



potatoes must be free from lump. Rice 
may be substituted if liked, but must also 
be mashed and the milk added slowly. — 
M. M. Willard. 

Posset 

Boil a cup of milk and stir in one 
tablespoon of molasses. Let boil up 
well, strain and serve. 

Milk and Albumen 

A pint of new milk, unbeaten whites 
of two eggs, a small pinch of salt. Put 
in a clean quart bottle, cork and shake 
hard for five minutes. 



MEMORANDA 163 



Meats and Povltry 



Veal Souffle 

Make a sauce of one tablespoon* Cf 
butter, one tablespoon of flour, one cup 
of hot milk or stock, half a teaspoon of 
salt and a few grains of pepper. Add 
one cup of chopped veal and one-fourth 
cup of stale bread crumbs. Remove 
from the fire, add the yolks of two eggs 
beaten light. Fold in the whites beaten 
stiff. Bake thirty minutes in a buttered 
mold set in a pan of hot water in a 
moderate oven. 

Frankforts in Cream Sauce 

Make a cream sauce of one and a half 
tablespoons each of butter and flour and 
one cup of milk. Season with pepper 
and salt. Skin four Frankfort sausages. 
Gut into pieces about an inch long and 
bring them to the boiling point in the 
sauce. — Stella A. Downing. 

Chicken Pudding 

One-half pound of flour, one quart of 
milk, four eggs, six ounces of butter, one 
large or two small chickens. Season 
very highly with pepper and salt. Serve 
immediately upon baking. Line the dish 
with the chicken, pour batter over it. 
Have the dish hot before the chicken is 
put in. — Margaret Sutton Briscoe. 

Spiced Beef (or Beef a la Mode) 

One piece of the round of beef 
(known as the "pot roast"), weighing 
from three to five pounds. Put two 
tablespoons of butter in a stewing kettle 
over a hot fire ; when butter melts, brown 
the meat on both sides. Remove the 
meat temporarily and add flour to the 
butter ; let it brown and thicken, then add 
three pints of boiling water, one bay leaf, 
one sprig of celery, some parsley, and 
one large onion with a clove stuck in it, 



MEMORANDA 



165 



I 

i 
i 



! 



! 



166 MEATS AND~ POULTRY 

two carrots, one turnip, one tablespoon of 
salt and one shake of pepper. Replace 
the meat in this liquid at once and let it 
simmer for at least six hours. Turn the 
meat over and stir it occasionally. The 
secret of the success with this dish is slow 
cooking. When finished it should be as 
tender as bread. Place the meat on a 
hot platter, strain the gravy over it and 
serve garnished with sliced boiled car- 
rots and sprigs of parsley. The gravy 
should be thick and of a dark brown 
color. — Mrs William Hutton Blauvelt. 

Duck 

Pick, singe and wipe outside. Salt 
and pepper the inside after carefully 
drawing and wiping out with a piece of 
old linen. Do not wash them. Cut off 
the wings at the second joint and truss 
the duck neatly. Roast in a very hot 
oven from fifteen to twenty minutes, in 
a baking pan containing a little water; 
baste frequently. Celery or onions, or 
apples, cored and quartered, are some- 
times placed inside the duck to improve 
the flavor. 

Meat Loaf 

Two pounds of chopped beef, one pound 
of chopped pork, two eggs, four tea- 
spoons of milk, five crackers, roll fine, 
salt and pepper. Mix in loaf with bits 
of butter on top. Bake one hour. — Mrs 
Henry N. Wilson. 

Creamed Chicken 

One chicken of four and one-half 
pounds or two of six pounds, four 
sweetbreads, and one can of mushrooms. 
Boil chicken and sweetbreads, and when 
cold cut up as for salad. In a saucepan 
put four coffeecups or one quart of 
cream ; in another four large tablespoons 
of butter and five even ones of flour. 
Stir the latter until melted, then pour on 
the hot cream, stirring until it thickens ; 
add and stir in a small half of a grated 
onion and a very little nutmeg, and 
season highly with black and red pepper. 



MEMORANDA 167 



168 



MEATS AND POULTRY 



Put chicken and ingredients together, 
with sweetbreads and mushrooms (which 
if large should be cut in four pieces), in 
a baking dish, cover with bread crumbs 
and piece of butter, and bake twenty 
minutes. It can be made without sweet- 
breads by using more chicken, but it is 
not so good. — Mrs Edgar E. Bartlett, 
Rockford. 

Chicken Terrapin 

Make a sauce with two level table- 
spoons of butter, two of flour and one 
cup of cream, or half cream and chicken 
stock. Season with salt and pepper. 
When boiling hot remove from the fire, 
add two well-beaten eggs and one pint 
of chopped cold chicken. Butter indi- 
vidual dishes or one baking dish, pour 
in the chicken mixture and place the 
dishes in a pan of hot water. Spread 
crumbs on the top and bake in a mod- 
erate oven for twenty minutes. Serve 
at once. 

Baked Ham 

Soak the ham in cold water over night 
(old hams require two nights and a day). 
After soaking, scrape well. Make a 
quart of flour into a very stiff paste and 
cover the entire skin side ; place the ham 
perfectly level in a roasting pan and fill 
pan with cold water. Replenish occa- 
sionally with hot water while baking. 
For a seven to eight-pound ham bake 
about three and one-half hours; for one 
weighing eight to ten pounds four to five 
hours. 

Chicken Pie Crust 

Sift together two and one-quarter 
quarts of flour, two and one-half tea- 
spoons of baking powder, one-half tea- 
spoon of salt. Rub into the flour one 
cup of lard and one-third pound of but- 
ter.^. Moisten with one pint of - milk. 
Place on a board and roll in one and two- 
thirds pounds of butter in four rollings. 
Line the sides of the dish and arrange 
four chickens stewed until nearly tender, 



MEMORANDA 



169 



170 MEATS AND POULTRY 



with the largest bones removed. Cover 
with the remaining crust, cut an opening 
in center for the steam to escape. 

Imperial Scallop 

One cup of chopped ham, one and one- 
half cups of cream sauce, three hard- 
boiled eggs, one-half cup of fresh bread 
crumbs, with a large teaspoon of melted 
butter. Stir the chopped ham in cream 
sauce, put one-half in a baking dish, add 
the chopped eggs, then the rest of ham, 
cover with bread crumbs, and bake until 
it is a very light brown. — Miss A. 
Waring. 

Frizzled Beef 

Use a quarter of a pound of dried 
beef, tender, crimson and shaved very 
fine. Into the pan put one tablespoon of 
butter, let it melt, then add one and one- 
half tablespoons of flour. Rub to a 
smooth paste, pour in one cup of thin 
cream, add a dash of paprika, then the 
beef. Allow it to boil up, then serve on 
rounds of toast. 

Roast Turkey 

Remove the crusts from a stale loaf of 
bread. Break the loaf in the middle and 
grate or rub the bread into fine crumbs. 
Season highly with salt and pepper. Add 
a cup of diced celery, cooked tender. 
With a fork mix celery and seasoning 
well through the crumbs, then sprinkle 
over and through them three or four 
tablespoons of melted butter. With a 
spoon put the prepared crumbs in the 
place from which the crop was removed 
until the breast becomes plump. Put 
the remaining crumbs in the body. Do 
not pack the crumbs closely in either crop 
or body, but allow room for them to 
swell when moistened by the steam from 
the turkey in cooking. Fold back the 
wings. Press the legs close to the body, 
crossing the drumsticks in front of the 
tail. With small skewers and strong 
cord fasten in proper shape. Place the 
turkey, back up, on a rack in the roasting 



MEMORANDA 



171 



172 MEATS AND POULTRY 

pan. When the back is browned turn 
the turkey over, and when the breast and 
sides are nicely browned, baste with a 
thin gravy every ten or fifteen minutes 
until the fowl is cooked. An eight- 
pound turkey will cook thoroughly in 
two hours. Use the water in which the 
celery was cooked to make basting gravy 
for the turkey. — Emma P. Ewing. 

Lamb Terrapin 

Take slices of the meat which have 
been left and cut into fine dice. Two 
cups of these dice will be required to 
feed a party of eight. Make a sauce in 
the chafing-dish, using two tablespoons 
of butter, one tablespoon of flour, one 
teaspoon of mustard, one tablespoon of 
currant jelly, one tablespoon of Worces- 
tershire sauce, a dash of paprika and salt, 
one cup of white stock, a quarter cup of 
cream and the yolks of three hard-boiled 
eggs pressed through a potato ricer. 
Beat this with a whisk till smooth, add 
the diced lamb, allow it to boil up, then 
sprinkle in the whites of the eggs cut 
fine and two tablespoons of sherry. 
Serve on slices of buttered brown bread 
toast. 

Roast Lamb 

Wipe the meat with a damp towel, 
place in a baking pan, and dredge with 
pepper. Add a cup of boiling water and 
a teaspoon of salt to the pan. Baste 
every ten minutes, and let bake fifteen 
minutes to the pound in a very hot oven. 
When done take up on a heated dish, 
garnish with cress and serve with mint 
sauce and green peas. 

Boiled Quarter of Lamb 

Take a plump hind leg, put into a 
kettle and cover with boiling water. Set 
over the fire and let come to a boil, pour 
in a pint of cold water and let simmer 
gently until done. Take the meat up on 
a hot dish, garnish with boiled cauli- 
flower and serve with caper sauce. 



MEMOEANDA 173 



174 MEATS AND POULTRY 

Braised Shoulder of Lamb 

Bone a shoulder of lamb, leave the 
knuckle and fill the cavity with a rich 
bread stuffing ; tie it neatly in shape and 
wrap in a buttered paper. Lay in a deep 
pan with two ounces of butter, a sliced 
carrot and turnip each, an onion stuck 
with cloves and a bunch of sweet herbs. 
Pour over sufficient stock to cover the 
bottom of the pan. Set over a slow fire 
and let simmer gently, baste every ten 
minutes. When nearly done lift from 
the pan, remove the paper; brush the 
meat with melted glaze and set in the 
oven to brown. Take up the shoulder 
on a heated dish. Strain the gravy and 
pour around it. Garnish with a puree 
of green peas and serve with maitre 
d'hotel sauce. 

Veal Loaf 

Chop very fine four pounds of raw lean 
veal, a quarter of a pound each of ham 
and salt pork. Mix with the meat one 
cup of stale bread crumbs soaked in milk, 
a quarter of a cup of melted butter, one 
teaspoon each of salt, paprika and onion 
juice, one-quarter teaspoon each of all- 
spice, cloves and nutmeg, the grated rind 
and juice of one lemon and two well- 
beaten eggs. Press into a buttered 
bread pan and cover the top with lar- 
doons of salt pork; bake one hour. Cut 
when cold into thin slices. 

Beef Loaf 

Put three pounds of round steak with 
a few bones into two quarts of cold water, 
season with one teaspoon of salt and 
cook till tender. Allow the meat to cool 
in the liquor. Remove the meat, reject- 
ing the bones and skin, and put through 
a meat chopper, using the medium 
knife. Boil the liquor till it is reduced 
to two cups, then put in the meat, one- 
fourth teaspoon of paprika, juice and 
grated rind of one lemon, two table- 
spoons of vinegar, quarter of a teaspoon 
each of ground cloves, allspice and nut- 



MEMORANDA 175 



176 MEATS AND POULTRY 

meg. Pour the mixture into a buttered 
mold and set in the refrigerator to cool, 
Turn out on a platter, cutting in neat 
slices. Serve with it beet salad. 

Fried Chicken 

Clean and wash a chicken of the frying 
size, twice the age of a broiler ; cut it up, 
dividing the breast into two pieces, and 
lay it in cold water for half an hour. 
Have on the stove a frying pan with lard 
an inch deep in it. Season the chicken 
well with salt and pepper, and dredge 
well with flour. Drop into the boiling 
lard and turn frequently till it is beau- 
tifully brown. It must not cook done on 
one side before turning on the other, as 
it will not be so evenly and nicely cooked. 
Maryland cooks often invert a pan over 
the frying chicken in order to cook it in 
the very best way. — Marian V. Dorsey. 

Stuffed Ham 

Take a well-smoked ham and boil it 
till it is about half done. Let it get cold 
and skin it. Then get a good parcel of 
cabbage sprouts, a handful of parsley, a 
small piece of stale bread, and chop them 
all up together, with plenty of black 
pepper. Make gashes in the ham with a 
sharp knife about an inch apart from 
the hock down clear across the ham and 
then stuff it to the bone. Bake till done, 
say an hour or two. — Margaret Sutton 
Briscoe. 

Veal Cutlets 

Cut slices of veal in pieces for serving, 
sprinkle with salt and pepper, dip in flour, 
egg and crumbs and fry slowly, until 
well browned, in salt pork fat or butter. 
Pour over one and a half cups of brown 
sauce, and cook slowly on the back of the 
range until tender. Arrange on hot 
platter and strain sauce around cutlets ; 
garnish with parsley. 

Brown Sauce: Brown three table- 
spoons of butter, add three tablespoons of 
flour and stir until well browned. Add 



MEMORANDA 17? 



178 



AIEATS AXD POULTRY 



gradually one and a half cups of brown 
stock or water. Season with salt, pep- 
per, lemon juice and kitchen bouquet. 
The trimmings and bones from the cut- 
lets may be put on with one and a half 
cups of cold water, allowed to boil slowly, 
strained and used for stock in the sauce. 
— Miss Stella A. Downing. 

Pan-broiled Steak 

Remove extra fat from the meat. Heat 
a frying pan very hot without any fat. 
Sear the meat on both sides, then cook 
more slowly until done. Steak one inch 
thick should be cooked five minutes. 
Season and serve on a hot platter. 

Snowball Croquettes 

Prepare chicken croquettes in the usual 
way, but with the white meat only, 
remembering that this will absorb more 
sauce in mixing than when the whole 
fowl is used. Form into round balls, dip 
in crumbs, egg and crumbs again. Stick 
all over them, every quarter-inch or so, 
pieces of gelatine as it comes from 
the box. You can vary these croquettes 
farther by rolling in the center of each 
one an oyster, parboiled and dried, a 
slice of truffle or a piece of sweetbread 
which has been cooked and seasoned. 

Make a white sauce of three-quarters 
of a cup of cream and the same of water 
in which the fowl was cooked. Season to 
taste with salt, cayenne, celery salt and 
onion juice, and thicken in the usual way. 
Add, in this case, just a touch of damask- 
rose color paste. — Anne Warner. — See 
Page XXIII. 

Rice and Chicken Croquettes 

One cup of cold chicken, chopped fine 
and seasoned with salt and pepper, one 
cup of cold boiled rice. Heat both 
together in a double boiler, adding a little 
milk, if the mixture seems dry. When 
hot, stir in one egg beaten light, and 
when it is thoroughly mixed, remove 
from the fire. When the mixture is cold, 
form into croquettes, roll in egg, then in 



MEMORANDA 179 



180 EXEATS AXD POULTRY 

fine bread or cracker crumbs and again 
in egg, and fry in hot lard. 

Italian Stew 

Fry out a slice of salt pork. Have 
three pounds of beef for a pot roast cut 
in pieces; brown these in the pork fat. 
Put the meat in a large saucepan without 
water, add four onions cut in pieces, six 
tomatoes peeled and sliced (canned toma- 
toes will do), and a bunch of sweet herbs 
and parsley chopped fine, with a spoon of 
salt. Cover and stew four or five hours 
on the back of the stove. The cover 
should be tight, and the process slow, 
until the vegetables have melted away, 
and the meat is tender. 

Roasted Turkey 

Stuff two small hen turkeys with 
either mushrooms, chestnuts or oysters. 
If mushrooms or chestnuts are used, boil 
them until tender, mince them with their 
liquor, mix with bread crumbs, butter, 
salt, pepper and cream. If oysters are 
used, parboil them slightly, mince them 
and use their liquor. Skewer legs of 
the turkeys close to the bodies, tuck their 
necks into the breast openings, spread the 
turkeys with a paste of butter and flour, 
add salt and pepper and cover with 
stalks of celery, using both the white and 
greenish-white parts. Add a little hot 
water to pan and baste frequently. Lay 
tiny sausages around the turkeys the last 
hour, remove celery to brown the turkeys. 
Bake them two hours, then serve them 
on a platter neck to neck and garnish 
them with the sausages, watercress and 
lady apples, putting one cored apple on 
the end of each short drumstick. 

Cook one tablespoon of butter with a 
teaspoon each of minced onion, carrot, 
parsley and celery, add a bit of thyme, 
tiny piece of bay leaf, a few peppercorns 
and three tablespoons of flour, when 
boiling add the strained liquor from the 
pan and the giblets boiled and minced. 
Strain and serve in a boat. — Linda Hull 
Larned. 



MEMORANDA 181 



182 MEATS AXD POULTRY 

Jellied Chicken with Mayonnaise 

One five or six-pound chicken, one can 
of French mushrooms, one small onion, 
six cloves, four hard-boiled eggs, twelve 
olives, three tablespoons of capers, one 
package of gelatine. Put the chicken, 
cloves and onion in three pints of cold 
water; season with salt and pepper, and 
boil slowly. When tender, take of! and 
let the chicken and broth get cold. Then 
cut the chicken in dice-shaped pieces and 
season; skim the cold broth, removing 
all the fat. Put the gelatine in a little 
more than a cup of the broth ; place the 
rest of the broth on the fire with about 
three-fourths of a cup of the mushroom 
juice, let come to a good scald, then pour 
the hot broth on the dissolved gelatine. 
Curl the olives and cut the eggs and a 
few of the mushrooms in thin slices and 
decorate the bottom of the mold, then lay 
the minced chicken in carefully (lightly), 
adding a few of the, mushrooms from 
time to time. Strain the broth and pour 
on just enough to cover well. Set away 
to harden. Serve with mayonnaise 
dressing. — Mrs F. B. Kellogg. 

Roast Goose 

Select a young goose weighing eight 
to ten pounds. Wash and scrub the skin 
thoroughly and cleanse with warm water. 
Wipe the fowl dry and stuff with six 
potatoes boiled and mashed, mixed with 
one teaspoon of salt, one-half teaspoon 
of white pepper, one teaspoon of sage, 
one tablespoon of onion juice and two 
tablespoons of butter. Never stuff poul- 
try of any kind full, but leave some room 
for the stuffing to swell. Sew and truss 
the goose and steam it for one-half hour 
to draw out the oil. Then place in a pan, 
dredge with salt, pepper and flour and 
roast in the oven, pouring in a little hot 
water when it begins to brown, and bast- 
ing often. Cook for about one hour and 
a half, or until brown and tender. Re- 
move the goose to a hot platter, pour off 
the oil in the pan and make a brown 



MEMORANDA 183 



184 ' MEATS AND POULTRY 

gravy with flour and water, as for roast 
turkey. Garnish the goose with celery 
tops or cress, and serve with brown 
gravy in a gravy boat, and cider apple 
sauce. 

Sweet Potato Stew 

Cut a pound of round steak into small 
pieces, put into a granite ware saucepan, 
cover with hot water and place on the 
stove. When about to boil, remove the 
cover and carefully skim off the dark 
scum which will rise to the top. Put a 
small piece of butter and salt and pepper 
to taste, two or three onions cut small 
and the same number of tomatoes. Then 
pare and cut up three or four sweet 
potatoes and with these completely cover 
the other ingredients. Allow it to boil 
quickly for a few minutes, then simmer 
for two or three hours. This stew will 
bear reheating, as the sweet potatoes 
never become sodden like their Irish 
cousins. — Emelia Cowell. 

Hash 

Three-eighths cup of cooked meat cut 
into cubes, one-fourth cup of cold boiled 
potatoes cut into cubes; cook one-fourth 
teaspoon of fat and one-half teaspoon of 
flour in a stewpan until brown, add one- 
half cup of cold stock or water and 
season with a teaspoon of onion juice and 
pepper and salt. When this gravy is the 
proper consistency then turn in the cubes 
of meat and the potatoes, and when thor- 
oughly heated serve with toasted crackers 
or bread, with parsley as garnish. 

Breast of Lamb Broiled 

Trim a breast of lamb and put it in a 
saucepan, cover with stock, add a bunch 
of sweet herbs, a slice of onion, a piece 
of mace and two or three cloves ; set over 
the fire to simmer gently until tender. 
Take up, dredge with salt and pepper, 
brush over with beaten egg and grated 
cracker and broil over a clear fire until 
brown on both sides. Take up on a 



MEMORANDA 185 



186 MEATS AND POULTRY 

heated dish, pour over a little melted 
butter, garnish with asparagus tips and 
serve with brown caper sauce. 

Breaded Chops 

Cut a loin of lamb into chops three- 
quarters of an inch thick. Dip each one 
in beaten egg and lay on a meat board. 
Mix a teacup of grated bread crumbs 
with a saltspoon of salt, a pinch of black 
pepper, a tablespoon of minced parsley 
and a little grated nutmeg. Roll the 
chops in the bread crumbs and fry in 
boiling fat until a light brown. Take 
up on a heated dish and garnish with 
slices of lemon and sprigs of parsley. 

Lamb's Head 

Clean the head and put in a pot with 
the liver. Cover with water, add a tea- 
spoon of salt, and let boil until tender. 
Take up the head, split it through the 
bone, cut the meat across both ways, put 
in a dripping pan, spread with grated 
bread crumbs seasoned with salt, pepper, 
nutmeg and sweet herbs. Set in the 
oven, baste every few minutes with 
melted butter. Chop the liver and tongue, 
put in a saucepan with half a teacup of 
the water in which the head was boiled, 
set over the fire, thicken with a teaspoon 
of butter rolled in flour, season with salt 
and pepper ; let come to a boil. Take the 
head up on a heated dish, pour the liver 
and tongue around it, garnish with 
slices of lemon, and serve. 

Hot Pot (An English dish) 

Take two pounds of the neck of a 
lamb, cut up the meat, take out all the 
bones. Butter a deep baking dish. Line 
the bottom and sides with thin slices of 
potato. Quarter the lamb kidneys and 
put in the dish, then add the meat, sea- 
son with salt, pepper, a little finely 
chopped mint and a few drops of onion 
juice. Cover the top with sliced pota- 
toes, pour over half a pint of stock, cover 
the dish and set in a moderate oven to 



MEMORANDA 



187 



188 MEATS AND POULTRY 

bake for an hour and a half. Serve 
very hot. 

Lamb Kidney en Brochette 

Take four lambs' kidneys, cut nearly 
through, take out the white veins and 
trim off the fat. Wash well in cold 
water, put in a small saucepan and cover 
with boiling water, let stand near the fire 
for five minutes, take out and wipe dry. 
Slice fat bacon very thin in pieces the 
size of the half of each kidney. Place a 
piece of kidney on a skewer, then a slice 
of bacon, then the kidney and bacon 
until the kidney is all used. Arrange on 
a broiler, baste with melted butter. Broil 
over a clear fire for six or eight minutes. 
Dust with salt and pepper and serve very 
hot on the skewers. 

Chicken, Baltimore Style 

Split a young chicken down the back 
as for broiling; take out the breastbone 
and cut off the tips of the wings. Cut 
into four pieces, dredge with salt and 
pepper, dip them in egg and crumbs and 
put in a pan with enough melted butter 
poured over each piece to moisten it. 
Roast in a hot oven about twenty min- 
ute*.. Make a rich cream sauce or 
Bechamel sauce, pour on a dish and place 
the chicken on it. Garnish with slices 
of fried bacon. — Anne Warner. 

Roasted Pork Tenderloin 

Take two tenderloins and split length- 
wise. Place two together and fill with 
dressing made of bread, onion, egg, sage 
and seasoning. Wind a string around to 
keep them together. Season on the out- 
side and tack on with toothpicks three 
slices of bacon. Roast as you would any 
other roast, about forty-five minutes. 
This will make a nice cold meat dish 
sliced. — Mrs W. A. Chapman. 

Sauerkraut with Spareribs (German 
way) 

Cover the kraut with cold water, add a 
little salt if necessary, and place on to 



MEMORANDA 



189 



I 

I 

I 

I 

I 



190 MEATS AND POULTRY 

boil fully three hours before using it. 
About one hour before it is done 1 put 
your spareribs in and let them boil until 
they fall freely from the bones. Remove 
the spareribs, and stir in the kraut a 
grated raw potato from which you have 
allowed the water to run. Let it come 
to a boil after this, being careful that it 
doesn't burn on ; remove from stove and 
serve. — Mrs W. A. Chapman. 

Chicken en Coquille 

Boil chicken in water or broth. Cut 
the meat into small dice and mix hot 
with a hot Bechamel sauce. Place in 
shells, sprinkle over cracker crumbs with 
bits of butter, and brown in hot oven. 
Mushrooms added to the chicken improve 
them. — Mrs R. P. Bishop, Los Angeles. 

Fillet of Pork 

Take pork tenderloin, split lengthwise 
on the side, place two cut parts together, 
filling with bread stuffing; bind with 
coarse thread to keep together; place in 
baking pan on bed of vegetables and 
spices, including one-half carrot, one-half 
onion, allspice and cloves ; cover the meat 
with fat pork or bacon, place in hot oven 
top grate for ten minutes ; return to lower 
oven, cook three-quarters of an hour, or 
until done, baste frequently with a little 
butter and water, garnish with stewed 
apples and cress. 

Veal Pie 

Stew knuckle of veal an hour and a 
half ; pick off the meat. Make sauce of 
equal quantities of butter and flour, stir 
into the boiling veal stock and season 
with pepper and salt, a few drops of 
onion juice and a little celery salt. For 
the pie crust, take two cups of pastry 
flour, one-half teaspoon of salt, two tea- 
spoons of baking powder, two table- 
spoons of shortening, one egg, and 
nearly a cup of milk. Sift baking pow- 
der and flour, add salt, the beaten egg 
and milk, pouring round outside. Mix 
with two forks, as it makes it lighter. 



MEMORANDA 191 



192 MEATS AND POULTRY 

Pour the mixture on boiling hot meat 
and gravy. Bake in hot oven. — Agnes 
Pitman. 

Veal Ragout 

Take a breast of veal. Lay it in a 
baking kettle and cover with water. 
Slice one onion, a little powdered sweet 
marjoram, salt and pepper, also a little 
clove. Let this boil slowly until tender, 
then pour off your liquor; then dredge 
it with flour and butter, place in the oven 
and baste with butter and water, sprin- 
kling cracker crumbs over it. — Mrs Wil- 
liam Edwards. 

English Beefsteak Pie 

Take a round steak, not too thick, 
cut it in narrow strips, then in short 
pieces, two inches in length. Do not use 
fat. Put these pieces of beef in the bot- 
tom of a four-pound butter crock, only 
enough to cover bottom of crock. Over 
this put a good sprinkling of sifted flour, 
salt and pepper and lastly lumps of good 
butter. Then put another layer of the 
pieces of beef, with the addition of the 
flour, salt, pepper and butter, and so con- 
tinue until the meat is all in the crock 
with a generous sprinkling of flour, 
lumps of butter and salt and pepper on 
top. More than cover this with cold 
water, then a plate on top of crock, and 
place in the oven for four and a half or 
Ave hours, replenishing with hot water 
as it cooks down dry, as this will make a 
delicious and rich gravy to be served 
with the meat when cooked, poured over 
a hot shortcake or rich biscuit crust, split 
and cut in squares, placed on a deep hot 
platter. Pour the meat and gravy over 
this and serve hot. Some of the gravy 
can be reserved for the gravy boat if 
desired. There will be plenty of gravy 
if the meat is kept well covered with hot 
water while cooking. — Mrs Wilson B. 
Chisholm. 

Sweetbreads, Plain 

Let sweetbreads stand in cold water 
for thirty minutes. Remove membranes. 



MEMORANDA 193 



194 MEATS AND POULTRY 



Cook in boiling salted water for twenty 
minutes and then put them in cold water 
to harden. Cut in small pieces, place 
either in chafing-dish or griddle, with 
large lump of butter, and cook until 
brown. — Mrs Dickson Moore. 

Curried Chicken 

Four tablespoons of butter, two cups 
of rich milk, four tablespoons of flour, 
two cups of chicken meat, one tablespoon 
of curry powder, two hard-boiled eggs, 
one teaspoon of onion juice, salt and pep- 
per. Melt butter, add flour and curry 
powder mixed, onion juice and milk, 
cook five minutes, add chicken and eggs 
and seasonings, cook until chicken is hot. 
Turkey or lamb may be prepared in the 
same way. 

Sweetbreads en Casserole 

Clean two pairs of sweetbreads. Cook 
in boiling, salted, acidulated water fifteen 
minutes, then plunge into cold water, 
after which break or cut into pieces. 
Melt three tablespoons of butter in an 
omelet pan, add one-quarter cup of onion, 
one-quarter cup of carrot cut fine, cook 
three minutes, then add the sweetbreads. 
When nicely browned put into the casse- 
role, add a bit of bay leaf, two cups of 
white stock, salt and pepper to taste, 
cover and cook slowly for half an hour. 
Shape a dozen potato balls with a French 
vegetable cutter, fry in two tablespoons 
of butter, add the caps of a dozen fresh 
peeled mushrooms and combine with the 
contents of the casserole, adding more 
stock if necessary. Cook fifteen minutes, 
then remove the cover to brown the 
sweetbreads. Re-cover and serve in the 
casserole. 

Mutton Chops en Casserole 

Melt two tablespoons of butter, add 
three slices of onion, and saute in it the 
chops cut from a shoulder of mutton. 
Place in a casserole one-quarter cup each 
of carrots, turnips, celery and onion, lay 
the chops on top of the vegetables and 



MEMORANDA 195 



196 MEATS AND POULTRY 

add one cup of stock or hot water. Cover 
and cook about one and one-half hours, 
season with salt and pepper, add three 
potatoes cut in slices and parboiled and 
more stock if necessary. Cover and cook 
until tender. Remove cover to brown 
the chops and potatoes. Serve from the 
casserole. 

Rabbit en Casserole 

Dress the rabbit and cut into pieces for 
serving, dredge with flour and fry in 
butter until delicately browned, then put 
into the casserole. Melt two tablespoons 
of butter in the frying pan, add an 
onion cut in slices, and when well 
browned add two tablespoons of flour 
and slowly add two cups of hot water, 
stir until smooth, then pour over the 
rabbit, add a bit of bay leaf, enough 
water to half cover and salt and pepper 
to taste. Cover and let cook in the oven 
slowly for an hour or more. When ten- 
der add one and one-half tablespoons of 
lemon juice, three tablespoons of sherry. 
Cover and serve at once. If a thicker 
sauce is desired add another tablespoon 
of flour. 

Chicken en Casserole 

Dress a young chicken and cut in 
pieces for serving. Melt three table- 
spoons of butter in an omelet pan, add 
an onion and a small carrot, each cut in 
slices, add the chicken and cook until 
delicately browned. Remove to the cas- 
serole, add one and one-half cups of 
white stock and a bit of bay leaf. Cover 
and let cook an hour or until nearly ten- 
der, then add some potatoes cut in slices 
and a few mushrooms sauted in butter, 
season with salt and pepper and cook 
until tender. Add three tablespoons of 
sherry and serve at once. 

Squabs en Casserole 

Draw, clean and truss six squabs, saute 
in three "tablespoons of butter, then re- 
move to the casserole, half cover with hot 
water or stock, add a bit of bay leaf, a 



MEMORANDA 19? 



198 MEATS AND POULTRY 

sprig of parsley and cook until almost 
tender, then add two dozen potato balls, 
sauted in butter with one sliced onion. 
When the potatoes are tender add the 
yolks of three eggs beaten and diluted 
with three-quarters cup of thin cream. 
As soon as the sauce thickens serve from 
the casserole. 

Beefsteak en Casserole 

Melt three tablespoons of butter, add 
six onions cut in slices and cook until 
light brown. Put the onions into the 
casserole, rinsing out the pan with a little 
hot water. Cut two pounds of beef cut 
from the top of the round into pieces for 
serving and sear in a hot omelet pan. 
Put into the casserole on top of the 
onions, with a sprig of parsley, salt and 
pepper and enough hot water to cover the 
onions. Cover and cook slowly for two 
hours or until nearly tender. Skim off 
the fat, add one cup of sliced potatoes 
which have been parboiled, and more sea- 
sonings if needed. Serve from casserole. 
— Stella A. Downing. 

Casserole of Rice and Veal 

The casserole of rice and veal makes 
a very appetizing as well as a sightly dish. 
Butter a melon mold with a brush, going 
into every crevice. Line the mold about 
three-quarters of an inch or one inch deep 
with the hot steamed rice. Prepare a 
mixture to fill the cavity, using two cups 
of finely chopped veal, seasoned very 
highly with salt, pepper, cayenne, celery 
salt, onion juice and lemon juice. Then 
add one-fourth cup of cracker crumbs, 
one egg slightly beaten, and enough hot 
stock to make it stick together. The 
mixture must not be too moist or too dry. 
Fill in the center of the mold with this, 
leaving about one inch at the top not 
filled. Into that put rice, smoothing it 
down, then put on the buttered lid of the 
mold and let it steam for forty-five min- 
utes. Turn it out on a platter, garnish 
with parsley, and pour about it tomato 
sauce. This dish is very nice made with 



MEMORANDA 



200 MEATS AND POULTRY 

cold mutton and is an excellent method 
for using any meat left over; lamb, 
chicken, beef or turkey will do. — See 
Page XXII. 

Swedish Timbales 

Sift three-fourths of a cup of flour, 
half a teaspoon of salt and one teaspoon 
of sugar. Gradually add half a cup of 
milk and one beaten egg, then one table- 
spoon of olive oil. Fry on a hot timbale 
iron in deep fat till crisp and brown. 
Take from the iron, invert on brown 
paper to drain, then fill with any creamed 
mixture of meat, chicken or fish. Serve 
as an entree. — See Page XXV. 

Chicken a la Providence 

Thoroughly clean a chicken, truss it 
neatly and firmly. For this, two skewers 
are run through the upper and lower 
parts of the legs, one through the wings, 
then around it is wound string to keep 
the fowl in shape. After trussing, salt 
and pepper and place in a steamer to 
cook for about an hour and a quarter. 
Remove from the steamer, place it on a 
hot platter, take out the skewers and 
pour around the chicken a hot sauce 
made by the following recipe: 

Two cups of stock from the kettle 
under the steamer are thickened with 
two tablespoons of flour and two table- 
spoons of butter, cooked together. To 
this are added, just before serving, half 
a cup of carrot cut into very small cubes, 
half a cup of peas, salt and pepper, the 
yolks of two eggs and one teaspoon of 
lemon juice. 

After pouring the sauce around the 
chicken, sprinkle the whole with finely 
chopped parsley and serve. — See Page 
XXVIII. 

Sausages and Potatoes 

One may easily transform a homely 
platter of sausages into a most sightly 
dish. Prepare plenty of mashed potato, 
pressing it through a ricer, adding butter, 



MEMORANDA 



201 



202 MEATS AND POULTRY 



milk and seasoning, then whipping it 
till light with a fork. Make a bank of 
the potato in the center of a platter and 
around it build a wall of potato roses, 
squeezed through a pastry bag. Set this 
in the oven to brown lightly. Fry the 
sausages, pricking them all over to pre- 
vent bursting. When the skins are well 
crisped lay a row of the sausages on the 
bank of potato and send to the table 
piping hot. — See Page XXVI. 

Fillet of Chicken Broiled 

From the breast of a chicken cut the 
four fillets, which can be easily separated, 
and remove every particle of fat or skin. 
Dust lightly with salt. Butter a piece of 
heavy white letter paper and wrap it 
lightly about the meat. Lay on a broiler 
over a clear fire and move constantly 
over the heat. The paper will brown and 
gradually char, but before it takes fire — 
you must lift it from the fire just before 
this happens — you will find the fillet 
nicely cooked and much less dry than if 
cooked directly over the coals. — E. M. K. 

Broiled Beef Balls 

With a knife, scrape from a piece of 
raw round steak as much as possible of 
the soft part of the meat. Dust with a 
very little salt and form into balls in the 
palm of the hand, but applying no more 
pressure than absolutely necessary. Cook 
for two minutes on a hot omelet pan, 
shaking the balls about so they will not 
stick.— E. M. K. 



MEMORANDA 203 



Meat and Fish Sauces 



Cucumber Cream Sauce 

Chop one cucumber fine, season with 
one-half teaspoon of salt, one-half tea- 
spoon each of chopped parsley and onion, 
one tablespoon of plain or tarragon vine- 
gar or lemon juice. Mix thoroughly and 
let drain in a colander one-half hour. 
When ready to serve add three-fourths 
cup of cream beaten very stiff. — Stella 
A. Downing. 

Bechamel Sauce 

Cook one and a half cups of white 
stock twenty minutes with one slice of 
onion, one slice of carrot, a bit of bay 
leaf, a sprig of parsley and six pepper- 
corns, then strain. It should be cooked 
down to about one cup of liquor. Melt 
four tablespoons of butter, four table- 
spoons of flour, and pour over it the hot 
sauce with one cup of scalded milk. Sea- 
son with salt and pepper. — Stella A. 
Downing. 

Sauce Tartare 

Stir into a cup of mayonnaise, two 
small sweet-pickled cucumbers, three 
olives and a handful of watercress 
chopped fine; a few capers and a little 
onion juice. If you live in that happy 
valley where you can get a fresh shad for 
this course, by all means use it 
Broil it, garnish with quarters of lemon 
and with the roe, parboiled and broiled 
brown ; rub with butter frequently while 
over the fire. — Anne Warner. 

Shrimp Sauce 

Pound one cup of shrimps, skins and 
all, in a mortar. Boil afterward for ten 
minutes in a cup of water. Press the 
liquor through a puree strainer. Mix 
one tablespoon of butter and one table- 
spoon of flour to a paste, pour over it the 
shrimp liquor. Season with salt, pap- 



MEMORANDA 



205 



206 MEAT AND FISH SAUCES 

rika and one teaspoon of anchovy paste. 
Just before serving — and it must be 
served very hot — add half a dozen 
shrimps cut in inch pieces. This is one 
of the most delicious sauces that can 
accompany any fish. 

Brown Sauce 

Heat one cup of stock ; blend together 
one tablespoon each of butter and flour, 
add to the hot stock with two cloves, one 
bay leaf, one teaspoon each of chopped 
onion and parsley. Cook for a few min- 
utes. Strain and serve hot with can- 
nelon of beef or rolled beef. — Stella A. 
Downing. 

Drawn Butter Egg Sauce 

Cook together, until well mixed, a 
tablespoon each of butter and flour. Add 
a cup of the water in which the fish 
boiled. Simmer five minutes, season 
highly with salt and mildly with pepper 
and serve in a tureen in which have been 
placed half a dozen slices of hard-boiled 
egg. 

White Mushroom Sauce 

Melt four tablespoons of butter, add 
one slice each of carrot and onion, a bit 
of bay leaf, sprig of parsley, six pepper- 
corns, four tablespoons of flour, and 
slowly add two cups of white stock. 
Cook five minutes, remove seasonings 
and add one-half can of mushrooms cut 
in pieces and one-half teaspoon of lemon 
juice. Salt and pepper to taste. — Stella 
A. Downing. 

Hollandaise Sauce 

Cream half a cup of butter and add 
the yolks of two eggs one at a time, beat- 
ing it thoroughly, then one-third of a cup 
of boiling water. Cook over a double 
boiler till it thickens to the consistency 
of a custard. The seasoning, which con- 
sists of one-fourth of a teaspoon of salt, 
a dash of cayenne and one tablespoon of 
lemon juice, is added just before the 
boiler is lifted from the fire. — Katherine 
A. French. 



MEMORANDA 207 



208 MEAT AND FISH SAUCES 

Sauce for Veal Cutlets 

Two tablespoons of dripping, one- 
quarter cup of flour, one pint of stock or 
water and stock, one teaspoon or more 
of Worcestershire, two tablespoons of 
chopped parsley, one-half teaspoon of 
salt, one-eighth teaspoon of pepper. Pre- 
pare as a brown sauce, pour over cutlets 
and cook at low temperature for one 
hour, or until tender. — Mrs B. M. Chad- 
bourn. 



Memoranda 



Pastry and Pies 

Good Mincemeat Without Intoxicants 

Five pounds of beef boiled until tendet 
(it should be salted when partly done), 
Let cool in liquor, remove fat, chop very 
fine and measure. Use twice as much 
finely chopped apple, which should be 
tart, as meat. To the apple and meat 
then add the liquor in which the meat 
was boiled; also the fat which has been 
removed, and one quart of boiled cider. 
If there was a scant amount of fat, add 
also half a cup of butter. Jelly or can- 
died fruit will improve the pies, if 
wanted richer. Add also three teaspoons 
of cloves, two of cinnamon, same of 
mace, and three pounds of seeded raisins. 
No definite rule can be given for sugar, 
as more or less is required, according to 
acidity of apples. Sweeten to taste with 
brown sugar. After all the ingredients 
have been put together, warm, and if 
found too thick for use, thin with cider 
or unfermented grape juice. When hot 
this can be put up as fruit and kept 
indefinitely. — Mrs E. M. Widdicomb. 

Cream Pie 

A cream pie without cream makes a 
dainty dessert. Line a deep plate with 
good paste, pricking it in several places 
with a fork to let the air out and prevent 
blisters, and bake a delicate brown. To 
make the filling, put over the fire in a 
double boiler one large cup of milk. Stir 
together half a cup of sugar, a piece of 
butter the size of a walnut, a small half 
cup of flour, one tablespoon of cold milk 
and the yolks of two well-beaten eggs. 
Mix until they are thoroughly blended, 
and add them to the milk when it boils. 
Stir until it thickens, and when the floui 
is cooked take from the fire and flavor 
with vanilla. Fill the crust that has 
been baked with custard, beat the whites 



MEMORANDA 2 11 



212 PASTRY AND PIES 



of the eggs to a froth, and add to them 
two tablespoons of powdered sugar; 
cover the top of the pie with them and 
brown lightly in the oven. The custard 
may be flavored with chocolate to make 
a change. 

Lemon Pie 

Four eggs, six tablespoons of sugar, 
five tablespoons of cold water, the grated 
rind and juice of one lemon, one table- 
spoon of melted butter, and a pinch of 
salt. Beat the yolks and sugar, stir in 
the rest and bake. Beat the whites 
sweetened, and spread over the top and 
brown slightly. — Mrs Whitney. 

Apple Pie 

Quarter and pare eight apples. Cut 
the quarters in two and fill a deep pie 
plate. If the apples are quite sour use 
two-thirds of a cup of granulated sugar ; 
if only moderately so, half a cup. One 
teaspoon of cinnamon. Roll the under 
crust very thin. The upper crust should 
be punctured for the escape of the steam. 
After moistening the under crust around 
the edges fold the upper crust under it 
and press them together to keep in the 
juice. Bake in a moderate oven from 
half to three-quarters of an hour. 

Pumpkin Pie 

To make one pie, rub through a sieve 
cooked pumpkin enough to make two 
cups. To this add a small cup of sugar, 
a saltspoon of salt, one teaspoon of cin- 
namon and one of ginger and a pint of 
hot milk, and mix thoroughly. When 
cold stir in two well-beaten eggs and fill 
a pie plate that has been lined with good, 
rich paste. It will require three-quarters 
of an hour to bake. 

Apple Custard Pie 

Stew six large mealy apples, sweeten 
and flavor to taste. Take three eggs and 
separate the whites and yolks. Beat the 
yolks until light and add to the cooked 



MEMORANDA 213 



214 PASTRY AND PIES 



apples. Then beat the whole mixture, 
which should become very lig^.t. Line 
some pie tins with paste, pour in the mix- 
ture and set in the oven to bake. Beat 
the whites of the eggs to a stiff froth 
with sugar, flavor with vanilla or lemon. 
When the pie is baked, take it from the 
oven, spread the meringue on the top, 
and put back in the oven for a few 
moments until set and slightly browned, 
— Emelia Cowell. 

Cheese Straws 

Roll piecrust dough the same thickness 
as for pies. Cut in strips from six to ten 
inches wide and cut the strips into straws 
or sticks a quarter of an inch in width. 
Lay upon baking sheets, leaving a space 
between the straws a third the width of 
the straws. Grate rich cheese, season 
to taste with salt and red pepper and 
scatter thickly over the straws and the 
spaces between them. Put in the oven 
where the greatest heat will be at the 
top and bake ten or fifteen minutes. Cut 
the cheese in the center of the spaces 
between the straws, remove from the 
baking sheet with a limber knife and pile 
tastily on a plate. — Emma P. Ewing. 

Lemon Pie with Raisins 

One egg, one cup of raisins, one large 
lemon, one cup of boiling water, one cup 
of light brown sugar, half cup of molas- 
ses, two tablespoons of melted butter, 
one even tablespoon of flour. Chop rai- 
sins fine ; grate the yellow part of lemon ; 
stir the flour to a paste in cold water and 
add to the cup of boiling water. Beat 
the eggs and stir all together. This will 
make the filling for two pies with top and 
bottom crust. — Mrs S. Z. Foster. 

Apple Pie with Pineapple 

Bake an apple pie in the usual way, 
but without sweetening. While it is 
baking take three tablespoons of grated 
pineapple, one tablespoon of water, three 
of sugar, and simmer together till the 



M EMORANDA 



216 



PASTRY AND PIES 



fruit looks clear. When the pie is taken 
from the oven, remove the top crust, 
spread the pineapple over the apple, re- 
place the cover and set the pie away to 
cool. The pineapple mixture furnishes 
the sweetening. 

Mince Pie 

Ingredients : Four pounds of lean, 
cold boiled meat chopped fine, nine 
pounds of apples chopped fine, one and 
a half pounds of suet chopped fine, three 
pounds of raisins, two pounds of cur- 
rants, half a pound of citron sliced fine, 
five pounds of sugar, three teaspoons of 
ground cloves, ten teaspoons of ground 
cinnamon, five teaspoons of ground mace, 
one teaspoon of ground black pepper, six 
tablespoons of salt, one quart of cider 
and vinegar mixed with one quart of 
molasses. Mix all, and add the juice 
and grated rind of two lemons; or, 
instead of cider, vinegar and molasses, 
one quart of sherry and one pint of 
brandy may be substituted. Keep this 
mincemeat in stone jars ; add a little 
more liquor, if it should become too dry, 
when about to make pies. 

Pie Crust 

One-half cup of lard and one-half cup 
of butter. Work into three cups of flour. 
Moisten with cold water. Take half the 
quantity, roll to an inch in thickness, 
cover with small bits of butter, then form 
the whole into a roll. With a rolling- 
pin applied crosswise the roll, flatten it, 
and cover again with bits of butter. 
Repeat this operation three times, using 
in all about a quarter of a cup of butter. 
This is for the upper crust. The other 
half for the under crust needs to be 
rolled but once, and very thin for the 
pan. If to be filled with custard, squash, 
lemon or cream, bake the under crust 
first. To keep it smooth on the pan cut 
a piece of paper the size of the crust and 
partly fill it with flour. This flour can 
be used for gravies, etc. Of course the 
paper is to be removed before filling the 



MEMORANDA 217 



218 



PASTS Y AND PIES 



pie for the final baking. This will make 
four medium pies, both upper and under 
crust. This is much cheaper than puff 
paste and better for ordinary use. — Mrs 
E. C. Gardner. 

Rissoles and Patty Cases 

Rissoles are very dainty entrees, con- 
sidered elaborate enough for the most 
formal occasion. Cut purr paste in 
oblong pieces three by four inches, or 
stamp out in rounds. Place a spoonful 
of any savory meat mixture (creamed 
chicken, sweetbreads or mushrooms, 
daintily seasoned, being most suitable; 
on the lower half, fold over the wet edges 
of upper half and press well together. A 
sauce is served with them. A satisfac- 
tory proportion is two tablespoons of 
butter, two tablespoons of flour, one cup 
of chicken or other stock. Study to 
season the mixtures and sauces in a way 
all your own. setting the seal of your 
own dainty individuality upon the dishes 
you prepare. 

For patties, roll puff paste one-fourth 
inch thick, stamp out rounds with French 
cutter, remove centers from half the 
rounds, forming rings. Wet the edges 
of whole rounds, lay on the rings and 
press well together. Chill and bake 
twenty-five minutes. — See Page XVII. 

A Pie Mold 

In the "old country" where pastry 
more hygienic than in America, it would 
be looked upon as deadly to eat a pie with 
a siaked under crust. Either there is no 
under crust, simply a well baked top 
and a filling of anything from pigeons 
to fruit, or a pie mold is made. For this 
purpose, puff paste may be used, or what 
the Scotch call "half puff." a pastry we 
would class as rich, with about half as 
much butter as flour. This paste is put 
on the outside of a bowl of tin or granite- 
ware, and pricked all over to keep it from 
purring up in unseemly burbles. A lid 
is fashioned from another round of pastry 



MEMORANDA 21$ 



220 PASTRY AND PIES 



covering a saucer. It is ornamented with 
medallions and scalloped edged ribbons 
of paste, put on according to the cook's 
taste. It must be very carefully baked 
and turned frequently. When cold slip 
it of! the mold and serve in any way de- 
sired. It may hold creamed meat, any 
stewed fruit or fresh fruit with powdered 
sugar sifted over it. — See Page XXL 



MEMORANDA 221 



Sandwiches and Canapes 



Dream Cakes 

Cut rounds or fancy shapes of crust- 
less bread. Spread first with a thin 
layer of American cheese, then with 
mayonnaise; or if preferred it may be 
dusted with cayenne pepper, and then put 
on bread; cover and fry in butter in 
chafing-dish. — Mrs S. F. Snow. 

Onion Sandwiches 

Cut bread very thin, removing all 
crust. Bermuda or Spanish onion 
chopped fine and mixed with rich may- 
onnaise dressing and spread between 
buttered bread. Sardines can also be 
added for a change. — Fanny M. Eby, 
Harrisburg. 

Chicken and Celery Sandwiches 

Put through the finest knife of the 
meat chopper one cup of cold chicken. 
Add to it one cup of celery cut very fine 
and four tablespoons of mayonnaise. 
Butter rounds of white bread, spread. 

Salmon Sandwiches 

Drain the oil from a can of salmon, 
remove the skin and bones and mash the 
fish very fine. Add to it the yolks of 
six hard-boiled eggs pressed through the 
potato ricer, half a teaspoon of salt, one- 
fourth teaspoon of paprika, two table- 
spoons of lemon juice, two tablespoons of 
chopped parsley and half a cup of boiled 
salad dressing. Spread between folds of 
white or entire wheat bread. 

Caviar Canapes 

Wash the contents of a can of Russian 
caviar long and thoroughly under run- 
ning water. Drain and serve, seasoned 
highly with lemon juice and red pepper, 
in cups formed of halves of the whites 
of hard-boiled eggs. Set on rounds of 
delicately fried bread and press the yolks 



MEMORANDA 223 



224: SANDWICHES AND CANAPES 

through a sieve over the canapes after 
placing on the individual plates. Sar- 
dines, rubbed to a paste and a little 
parsley; or anchovies, with just a suspi- 
cion of mint, can be substituted for the 
caviar, if preferred. 

A Brand New Sandwich 

Chop two good-sized cucumbers fine, 
add a little onion juice, a dash of red 
pepper and mix with as much mayon- 
naise dressing. This filling is dainty 
and makes a very "tasty" sandwich. — 
Mrs E. H. Tichener. 

A Club Sandwich 

Toast a slice of bread evenly and 
lightly and butter it. On one half put, 
first, a thin slice of bacon which has 
been broiled till dry and tender, next a 
slice of the white meat of either turkey 
or chicken. Over one half of this place 
a circle cut from a ripe tomato and over 
the other half a tender leaf of lettuce. 
Cover these with a generous layer of 
mayonnaise, and complete this delicious 
"whole meal" sandwich with the remain- 
ing piece of toast. — A. W. 

Mock Crab Sandwiches 

To half a cup of grated cheese add 
four tablespoons pf creamed butter, half 
a teaspoon each of salt, paprika and mus- 
tard, one teaspoon of anchovy paste and 
vinegar and two tablespoons of chopped 
olives. Spread between rounds of white 
bread. 

Cheese Sandwiches 

To half a cup of mild grated cheese 
and half a cup of Roquefort cheese 
rubbed to a paste, add one teaspoon of 
paprika and half a cup of cream. Beat 
till smooth and spread between graham 
bread. 

Walnut and Cheese Sandwiches 

Chop half a cup of walnut meats fine 
and mix with half a cup of Neufchatel 
cheese. Add a dash of pepper and salt 
if they seem to require seasoning. Spread 



MEMORANDA 225 



! 



i 
I 



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| 



l 



226 INDWICHES AND CANAPES 

between slices of white bread. If de- 
sired this sandwich may be further 
improved by putting between the folds 
of a crisp lettuce leaf. 

Anchovy Cheese Sandwiches 

To one cottage cheese add two tea- 
spoons of anchovy essence, one teaspoon 
of paprika and two tablespoons Of 
chopped parsley. Spread between slices 
of entire wheat bread. 

Dessert Sandwich 

Cut sponge cake into thin oblongs or 
squares. Put between two pieces a slice 
of vanilla ice cream that has been molded 
in brick form. Ornament the top slice 
of cake with whipped cream (sweetened 
and flavored slightly w T ith cordial) 
pressed through a pastry tube. — Anne 
Warner. 

Toasted Sandwiches 

Butter thin slices of bread as if pre- 
paring sandwiches and put them to- 
gether. Trim of? the crusts. Lay them 
in a wire broiler and hold over a clear 
fire till very delicately browned. Serve 
hot. 

Canape Lorenzo 

Chop a small shallot, fry lightly in 
two ounces of butter, without coloring. 
Add a tablespoon of flour wet with a 
pint of cream, then one pint of crab meat ; 
salt and pepper to taste and leave on the 
fire till it bubbles. Cut slices of bread 
one-quarter of an inch thick, trim in any 
desired shape and toast on one side only. 
Put the mixture on the toasted side 
and cover one-eighth of an inch thick 
with butter prepared as follows : One- 
quarter of a pound of butter, one-half a 
pound of grated Parmesan cheese and a 
seasoning of both red and white pepper. 
Lay the canapes on a buttered dish and 
color in the oven. 



MEMORANDA 



Salads of Meat, Fish, 
Vegetables and Fruit 

Fruit Salad 

Blanch the meat of two dozen English 
walnuts and break in pieces. Skin and 
seed two dozen white grapes, cut one 
pineapple in slices and slices in cubes. 
Slice three bananas. Separate the sec- 
tions of two large oranges and remove 
all skin. Arrange each in separate piles. 
Pour over a dressing made of one-half 
cup of Madeira wine, one cup of sugar, 
two tablespoons of lemon juice and one- 
half cup of orange juice. Garnish with 
Maraschino cherries. 

Halibut Salad 

Chop very fine one pound of cooked 
halibut, season with a few drops of onion 
juice, two teaspoons of lemon juice, one- 
half teaspoon of paprika, one and one- 
half teaspoons of salt and a few grains 
of cayenne ; add one-third cup of thick 
cream, which has been beaten until stiff, 
and the whites of three well-beaten eggs. 
Cook in buttered timbale molds until firm. 
Chill, remove from pans, arrange on 
salad dish, garnish with mayonnaise 
around and on top of fish and shrimps 
at the base. — Maria Willett Howard. 

No-name Salad 

Make a mayonnaise, a small amount 
of aspic and a French dressing. Flake 
any cold cooked fish, either of one kind 
or mixed, and lay for an hour in a deep 
plate sprinkled with oil and vinegar. 
Line a plain, flat-topped mold with the 
just liquid aspic by pouring in a small 
quantity and turning and tipping the 
mold in a bed of cracked ice till every 
part is thickly coated ; then set firmly and 
evenly in the ice. Ornament the bottom 
(which will be the top) with a round of 



MEMORANDA 229 



230 



SALADS 



truffle in the center and a dozen or so 
shrimps radiating from it, and decorate 
the sides with a ring of shrimps alter- 
nating with slices of truffle; set these 
with a very little more aspic. Add to the 
mayonnaise about its own bulk of the 
jelly and put in the mold a layer of the 
mixture, then one of the fish just as you 
lift it from the marinade; strew with 
capers, add another layer of sauce, then 
fish, till the mold is full ; garnish with a 
wreath of cauliflower branches and water 
cress well seasoned with the French 
dressing when turned out for the table. — 
Anne Warner. 

Salmon Salad 

Place on a bed of lettuce leaves, in a 
flat salad bowl, the contents of half a 
can of salmon, freed from oil and bones, 
and flaked. Pour over the fish a little 
boiled salad dressing or mayonnaise, and 
garnish with slices of hard-boiled eggs 
and lemon. 

Garcia Salad 

Cut celery, apples and fresh tomatoes 
in thin strips about two inches long, serve 
on lettuce leaves with French dressing. 
A slice of truffle on the top adds to the 
appearance and flavor. 

Bavarian Salad 

Shred very fine two heads of lettuce, 
chop two onions fine and cut one cold 
beet into cubes. Make a layer of the 
lettuce, toss together the beets and onion 
and pile on the lettuce. Marinate with a 
French dressing, pour over the top an 
oil mayonnaise and garnish with sliced 
olives. 

Potato Pepper Salad 

m Cut three large cold potatoes into half- 
inch dice. Remove the seeds from a 
green pepper and chop it fine. Mix four 
tablespoons of vinegar with two table- 
spoons of ice water, one-fourth teaspoon 
of powdered sugar, a dash of pepper and 
half a teaspoon of salt. Put a layer of 



MEMORANDA 231 



SALADS 



potatoes in the salad dish, then a layer 
of the chopped pepper and sprinkle over 
it a tablespoon of oil. Put in another 
layer of potatoes and peppers, add an- 
other tablespoon of oil, then pour over 
all the vinegar. Set in the refrigerator 
for fifteen minutes to marinate. — Maria 
Willett Howard. 

Grand Union Cabbage 

Select a small, heavy cabbage and roll 
back the outside leaves. Cut out the 
center, leaving the shell entire. With a 
sharp knife slice the heart of the cab- 
bage very thin and soak in ice water till 
crisp. Drain and dry between towels. 
Add two green peppers cut in fine strips 
and mix with a French dressing. For 
this use half a teaspoon of salt, a quarter 
teaspoon of pepper, one tablespoon of 
vinegar and four tablespoons of salad 
oil. Stir till well blended, pour over the 
cabbage and peppers, then refill the bowl. 
— Stella A. Downing. 

Grape Fruit Salad 

Peel the fruit, separate the sections, 
remove the skin and take out the seeds. 
Blanch Malaga grapes by throwing into 
hot water for a minute, cut in two and 
remove the seeds. Mix with the grape 
fruit and serve with mayonnaise. Gar- 
nish with lettuce and celery. — Mrs Cor- 
nelius Stevenson, Philadelphia. 

English Walnut and Chicken Salad 

For this salad there will be required 
twenty-four English walnuts, onion, 
parsley, chicken liquor, celery, cold 
cooked chicken, French dressing and 
mayonnaise dressing. Take one pint of 
the chicken cut into dice, one pint of 
celery cut into dice, and parboil the Eng- 
lish walnuts long enough to remove the 
skins. In boiling the nuts, add a slice 
of onion, a sprig of parsley and a little 
chicken liquor, then drain, remove the 
brown skins and mix them with the celery 
and chicken. Pour over this a cup of 



MEMORANDA 233 



i 



i 

i 



I 



234 



SALADS 



French dressing and put in the refrig- 
erator for an hour or more. At serving 
time, stir half a pint of mayonnaise 
dressing into this. Make shells of crisp 
lettuce leaves, put a tablespoon of salad 
in each and a teaspoon of the mayon- 
naise on top, and serve. — Ella E. Wood- 
bridge 

White Grape Salad 

One pound of white grapes, one head 
of lettuce, one pint of chopped celery, 
mayonnaise dressing. Cut grapes in 
two, taking out seeds, or skin grapes if 
you desire. For mayonnaise take yolks 
of two eggs, beat three minutes with 
Dover egg beater. Add oil gradually, 
about a cup. When thick add one tea- 
spoon of salt, one-half teaspoon of sugar, 
the juice of half a lemon, or a tablespoon 
of vinegar, and a dash of red pepper. 
Keep all ingredients perfectly cold. 
When ready to serve, mix mayonnaise 
dressing, celery and grapes, and send to 
the table on lettuce leaves. — Mrs Joshua 
L. Miner, Wilkesbarre. 

Cabbage Salad 

Chop cabbage to make three pints, add 
two tablespoons of sugar and one table- 
spoon of salt. Boil one cup of vinegar, 
add a heaping tablespoon of butter, then 
add slowly two well-beaten eggs, then 
the chopped cabbage. Stir well, remove 
from the fire and cool. If desired, one- 
half cup of sweet cream may be added. 
Serve with lettuce or in cups made from 
hollowed peppers, tomatoes or cooked 
beets. 

Waldorf Salaa 

Two cups of celery chopped fine, 
grated rind of one orange, one cup of 
apples cut in dice. If fine red apples 
take six and scoop out insides, making 
little cups for the salads. Mix the above 
with the following mayonnaise: One 
very cold egg yolk with one teaspoon of 
onion juice and yolk of one boiled egg, 



MEMORANDA $35 



S86 



SALADS 



one cup of cold olive oil, one tablespoon 
of sugar, one tablespoon of vinegar, one 
tablespoon of lemon juice, one teaspoon 
of salt, one-fourth teaspoon of cayenne, 
one-half teaspoon of mustard. Mix 
thoroughly by stirring oil, drop by drop, 
to the egg and a few drops of vinegar, 
lemon, salt, pepper, etc, which have been 
previously thoroughly mixed together; 
then fill the cups or make plain mixture, 
serving on white lettuce 'leaves. Cheese 
balls are delicious served with this salad. 
— Mrs Howard P. Denison. 

French Dressing 

One and one-half teaspoons of salt, 
one-quarter teaspoon of pepper, six table- 
spoons of olive oil, two tablespoons of 
vinegar, cayenne, onion juice. Rub the 
bowl with an onion or use three drops 
of onion juice; add salt and pepper, olive 
oil and vinegar, and stir for five minutes 
with a piece of ice, remove ice, and beat 
until quite thick, keep in a cool place 
until ready to serve 

Mayonnaise Dressing 

One egg yolk, one cup of olive oil, one 
and one-half teaspoons of salt, one- 
quarter teaspoon of cayenne, one and 
one-half teaspoons of mustard, one table- 
spoon of lemon juice, one tablespoon 
of vinegar Mix in a cold bowl 
mustard, salt, pepper, yolk of egg and 
lemon juice, stir well, then add oil 
drop by drop; as mixture thickens 
thin with vinegar, keep in cold place 
until ready to serve. If a thinner dress- 
ing is liked, add one-half cup of beaten 
cream to the above mixture. If dressing 
is to be kept for any length of time use 
the yolk of a hard-boiled egg in addition 
to the raw yolk. 

Boiled Salad Dressing 

One and one-half teaspoons of mus- 
tard, one and one-half teaspoons of salt, 
two teaspoons of flour, one-half teaspoon 
©f paprika, one-eighth teaspoon of cay- 
enne, one and one-half teaspoons of 



MEMORANDA 237 



238 



SALADS 



melted butter, two egg yolks, one-quarter 
cup of vinegar. Mix ingredients in order 
given in the top of a double boiler, cook 
over hot water, until thick like soft cus- 
tard, pour immediately into cold bowl 
and add one-half cup of cream which 
has been beaten until stiff. 

Simple Salad Dressing 

Two teaspoons of mustard, one and 
one-half teaspoons of salt, one-eighth 
teaspoon of cayenne, four eggs, one- 
half cup of vinegar, one-quarter cup of 
olive oil. Mix mustard, salt and cay- 
enne, add eggs well beaten. Heat vinegar 
and oil in the top of the double boiler, 
when hot pour on to egg mixture, return 
to double boiler and cook until mixture 
thickens. Cool and keep in a covered 
jar; this dressing will keep for weeks. 
—Maria Willett Howard. 

Fruit Salad (for twelve) 

Six mellow sour apples, cut into dice. 
Six oranges, pulp separated from inner 
skin, half a pound of blanched almonds 
cut fine with knite, dice cut from candied 
pineapple. Garnish with half walnuts 
and candied cherries. Serve on the inner 
leaves of crisp head lettuce, with a heap- 
ing spoon of mayonnaise dressing, or two 
spoons of French dressing, added just 
before serving. — Mrs Thomas K. Gray. 

Egg and Lobster Salad 

Cook one dozen eggs, remove shells, 
cut a small piece from the top and a 
slice from the bottom of each, the latter 
to make them stand, remove yolks, fill 
the whites with lobster, celery and 
cucumber, all cut fine, and mixed with 
mayonnaise dressing. Serve one of these 
to each person upon plates of lettuce 
garnished with the yolks highly seasoned 
and made into tiny balls. A French 
dressing should be poured over the let- 
tuce. Serve with this snowballs made ol 
cream cheese and whipped cream, mashed 
smooth, and long strips of pulled bread, 
browned and hot. The eggs should be 



MEMORANDA 



240 



SALADS 



put in boiling water, which should not 
boil after eggs are in. Leave them in 
this bath thirty-five minutes. — Linda 
Hull Larned 

Spanish Salad 

One cup of chicken meat cut in small 
pieces, cucumber cut in cubes, one cup 
of English walnut meats broken in pieces, 
one-half can of French peas and two 
cups of celery cut in strips, well mixed 
with a silver fork ; add one cup of simple 
salad dressing. Serve very cold on 
shredded lettuce or individually in let- 
tuce nests, and garnish with Spanish 
peppers cut in points. 

Tomato and Mushroom Salad 

Scoop out six tomatoes, leaving a shell, 
mix the pulp with an equal quantity of 
chopped olives and chopped mushrooms, 
allow two tablespoons of French dress- 
ing to each tomato, refill tomato shells, 
garnish with mayonnaise dressing, and 
serve on lettuce or watercress. 

Blood Orange Salad 

Take the pulp from eight blood 
oranges, add one cup of Wiesbaden 
strawberries, the pulp of one grape fruit, 
one banana delicately sliced, and serve 
with the fruit syrup. 

Xeufchatel Salad 

Mash two rolls of Neufchatel cheese, 
add two tablespoons of finely chopped 
olives, moisten with cream, season with 
salt and cayenne, form into small balls. 
Marinate with a French dressing. Serve 
on shredded lettuce and garnish with 
four red peppers cut in strips, and 
arranged in four piles in star shape. 

Orange Salad 

Select Jamaica or Messina oranges of 
uniform size and small, cut in thin slices 
and slices in quarters. Marinate with 
one-third cup of olive oil, two table- 
spoons of lemon juice, six drops of 
tabasco sauce, one-half teaspoon of salt 



MEMORANDA 241 



242 



SALADS 



and one teaspoon of paprika mixed 
together. Serve on a bed of watercress, 
—Maria Willett Howard. 

Orange and Banana Salad 

Cut four large oranges in halves and 
scoop out the pulp, add to this four 
bananas cut in dice, pour over it the fruit 
syrup. 

Pineapple and Banana Salad 

Use home-canned pineapple which has 
been cooked in the jars, or the market 
variety of pineapple which comes very 
slightly sweetened in large cans holding 
entire slices of the fruit. Cut the pine- 
apple into small dice and drain away the 
juice. To one cup of pineapple dice add 
one cup of finely sliced banana and pour 
over a syrup flavored with Maraschino. 
Serve in lemon cups. 

Apple and Orange Salad 

Fine juicy apples with a slightly acid 
flavor, cut in dice and mingled with 
orange pulp, make a delicious salad. 
Add half a cup of Maraschino cherries. 

Cauliflower Salad 

Stand a firm white cauliflower in salt 
water for half an hour, then cook it in 
boiling water until tender but not quite 
done. Drain, cool, cut into sprigs and 
arrange these neatly in a salad bowl lined 
with tender leaves. Mash the yolks of 
four hard-boiled eggs and cut the whites 
into petals, arrange these like daisies 
over the cauliflower and pour over a 
plain French dressing. Serve verv cold. 
— Mary Foster Snider. 

Summer Salad 

Select six fresh cucumbers all the same 
size. Pare, cut in halves lengthwise, 
scoop out the centers and lay in water 
till wanted. Dry and fill with a mixture 
of sweetbreads and peas, dressed with 
mayonnaise. Set on a green lettuce leaf 
on individual plates. Serve with dainty 
plain bread and butter sandwiches. — 
Anne Warner. 



MEMORANDA 243 



244 



SALADS 



Cherry Salad 

Stone half a pound of cherries and 
save all the juice. Take the whitest 
leaves of a nice head of lettuce and wash 
them thoroughly. Slice a small cucum- 
ber and chop fine a dozen blanched 
almonds. Mix all gently together, ar- 
range on the lettuce leaves, and pour over 
a dressing made of a gill of cherry juice, 
two tablespoons of lemon juice, a drop or 
two of almond extract and four table- 
spoons of sugar. Serve very cold. — 
Mary F. Snider. 

Spinach Salad 

Pick over, wash and cook one-half 
peck of spinach. Drain and chop fine. 
Season with salt, pepper and lemon juice 
and add one tablespoon of melted butter. 
Butter small tin molds slightly and pack 
solidly with the mixture. Chill, remove 
from mold and arrange on thin slices of 
cold boiled tongue, cut in circular pieces. 
Garnish base of each with parsley and 
serve on top of each sauce tartare. — 
Stella A. Downing. 

Strawberry Salad 

Arrange large ripe strawberries in a 
glass salad bowl, dust with powdered 
sugar and a little nutmeg. Pour over 
a dressing made of two tablespoons of 
sugar, a gill of sherry, a tablespoon of 
Maraschino, the juice of one lemon and 
two oranges; mix the fruit light with a 
fork and set on ice half an hour before 
serving. 

Macedoine Salad 

Cut into neat cubes one cold beet, one 
cold carrot, two cold potatoes and one 
cup of cold string beans. Put each veg- 
etable separately into a sauce dish and 
marinate with a French dressing for a 
half hour, setting it in the refrigerator. 
Serve arranged in small spoonfuls on 
individual lettuce leaves with a light 
mask of mayonnaise on each one and 
whole string beans as a garnish. 



MEMORANDA 245 



246 



SALADS 



Tomato and Hickory Nut Salad 

Dissolve a box of acidulated gelatine 
in cold water enough to cover it, using 
the pink powder inclosed in the gelatine. 
Rub the tomatoes through a sieve, add 
salt and a pinch of red pepper and the 
dissolved gelatine, and after heating 
thoroughly and cooling add chopped 
hickory nuts and small pieces of celery. 
Set to cool in a mold. Stir occasionally 
until it begins to set. When ready to 
serve, cover with the following dressing : 
One teaspoon of salt, one teaspoon of 
sugar, one teaspoon of mustard and 
three tablespoons of vinegar. Stir in 
three eggs, one at a time ; mix thor- 
oughly. Cook in a double boiler. When 
cool mix in a pint of stiffly whipped 
cream and pour over the molded tomato 
and scatter chopped nuts over it. When 
serving have a dish filled with crisp, 
curly lettuce leaves beside your salad, 
put a leaf on the plate, then a spoon of 
salad and proceed to eat. — Mrs D. L. 
Bardwell. 

Japanese Salad 

Wash even-sized beets and cook them 
in boiling salted water until tender — an 
hour or longer. Plunge them into cold 
water and rub off the skin. With a 
sharp knife and a spoon remove the 
center from each beet, leaving a cup. Let 
them stand in weak vinegar on ice. Cut 
into dice enough cold boiled potato to 
make two cups, add one cup of diced 
celery, one tablespoon of chopped pars- 
ley, a few drops of onion juice and one 
tablespoon of pecan nut meats. Mix 
all lightly with a fork, marinate with 
French dressing made with one-half 
teaspoon of salt, one-fourth teaspoon of 
paprika, three tablespoons of olive oil 
and one tablespoon of vinegar or lemon 
juice. When ready to serve, arrange 
nests of lettuce leaves on a platter, dry 
the beet cups, fill them with the salad 
and place a beet in each nest of leaves, 



MEMORANDA 247 



248 



SALADS 



putting a teaspoon of mayonnaise on 
top of each cup just before serving. 

Mayonnaise: Mix together one tea- 
spoon each of dry mustard, powdered 
sugar and salt, and a little cayenne. Add 
the yolks of two eggs, beating well with 
a wooden spoon. Add gradually, a few 
drops at a time, one pint of olive oil ; thin 
with two tablespoons of lemon juice 
added alternately, a little at a time, with 
the oil. Last of all, add two tablespoons 
of vinegar gradually. This dressing 
should be mixed in a saucepan set in ice 
water. — Annabel Lee. 

Sweetbread Salad 

Soak one pair of sweetbreads in cold 
water for twenty minutes, then cook in 
boiling salted water twelve minutes. 
Cool and cut in slices, mix with one cup 
of celery cut in small pieces, cover with 
French dressing and chill for at least 
one-half hour. Serve in nests made of 
the crisp inner leaves of a head of let- 
tuce, and garnish with one cup of may- 
onnaise dressing. 

Tomato Jelly 

Cook two cups of tomatoes with one 
slice of onion, one teaspoon of salt and 
one-eighth teaspoon of pepper twenty 
minutes, strain; add two tablespoons of 
granulated gelatine which has been 
soaked in one-quarter cup of cold water, 
and stir until gelatine is dissolved, pour 
into a border mold which has been pre- 
viously dipped in cold water. — Maria 
Willett Howard. 

Potato Salad 

Cut cold boiled potatoes into even dice 
(about six potatoes). Mix with these 
the chopped whites of three hard-boiled 
eggs. Mix the yolks with a scant tea- 
spoon of dry mustard and stir into it a 
large cup of thick sour cream; add a 
little paprika, pour the dressing over the 
potato and mix gently. This is very 
delicious. No salt is needed if the pota- 



MEMORANDA 



i 




250 



SALADS 



toes are boiled with a pinch of salt in the 
water. — Mrs Clinton Locke, Chicago. 

Celery Salad 

Cut the tender stalks of celery into- 
inch pieces to make three cups, marinate 
with a French dressing. Serve in a ring 
of tomato jelly, and garnish with curled 
celery, shredded lettuce and mayonnaise 
dressing. 




MEMOKANBA 



251 



Shellfish 



Lobster Cutlets 

Two cups of lobster meat, two table- 
spoons of flour, one tablespoon of 
chopped parsley, three-fourths of a 
cup of cream or milk, one tablespoon 
of butter, two eggs (yolks only). 
Chop the fish into small pieces, using 
a silver knife, and adding the sea- 
soning. Heat the milk to scalding, rub 
the butter and flour to a smooth paste, 
add this to the milk and stir until it 
thickens. Then add the beaten yolks of 
the eggs. Cook one minute and remove 
from the fire. Carefully add the lobster 
to this mixture and set aside to cool. 
When cold form into balls, dip first into 
beaten egg and then in bread or cracker 
dust and fry in smoking hot fat. Drain 
upon soft brown paper and serve gar- 
nished with lemon. 

Clams Cooked with Cream 

Chop fifty small clams not too fine and 
season them with pepper and salt. Put 
into a stewpan butter the size of an 
egg, and when it bubbles sprinkle in a 
teaspoon of flour, which cook a few 
moments ; stir gradually into it the clam 
liquor, then the clams, which stew about 
two or three minutes ; then add a cup 
of boiling cream and serve immediately. 
The clams may or may not be breaded. 

Baked Clams 

Prepare twenty-five clams and drain. 
Take one-half pint of cracker crumbs, 
one-half cup of warm milk, one-fourth 
cup of clam liquor, two beaten eggs, one 
heaping tablespoon of butter, and salt 
and pepper. Mix in one dish the 
crackers, and moisten first with the milk, 
then with clam liquor. Add the eggs 
and butter and the clams chopped fine. 
Fill twelve clam shells heaping full, 



MEMORANDA 253 



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254 



SHELLFISH 



sprinkle each with bread crumbs and 
brown in the oven. — Mrs A. B. Brown. 

Clam Fritters 

Strain one pint of clams, saving the 
juice ; add to this juice sufficient water to 
make one pint ; mix into it one egg, well 
beaten, and sufficient prepared flour to 
make a light batter, also the clams 
chopped and some salt. Drop by the 
spoonful into boiling hot lard. 

Oyster Cocktail 

Mix together the strained juice of half 
a lemon, one-half teaspoon of vinegar, 
eight drops of tabasco sauce, one-half 
teaspoon of horse-radish and one-half 
teaspoon of tomato catsup. Add eight 
oysters and let stand five minutes. Do not 
chop large oysters, but use blue points 
or a small oyster. Have glasses chilled 
before filling. Use claret or cocktail 
glasses. — Mrs J. T. Baxter. 

Lobster Wiggle 

Into the chafing-dish put two table- 
spoons of butter and two tablespoons of 
flour. Stir together till like a paste, add 
one cup of cream or rich milk, half a tea- 
spoon of salt, a dash of paprika, one 
teaspoon of lemon juice and chopped 
parsley. Beat till creamy with a whisk, 
add one and one-half cups of lobster 
meat cut into small cubes. Cook for a 
few minutes with the lid on. Just before 
serving add half a can of French peas. 
Pour over fingers of buttered toast. 

Soft Shell Crabs 

Dry the crabs, sprinkle them with 
pepper and salt; roll them, first in flour, 
then in egg (half a cup of milk mixed 
in one egg), then in cracker dust, and 
fry them in boiling lard. 

Deviled Crab 

When the crabs are boiled, take out 
the meat and cut it into small pieces ; 
clean well the shells. To six ounces of 
crab meat mix two ounces of bread 
crumbs, two hard-boiled eggs chopped, 



MEMORANDA £55 



256 



SHELLFISH 



the juice of half a lemon, cayenne pepper 
and salt. Mix all with cream or cream 
sauce, or, what is still better, a Bechamel 
sauce. Fill the shells with the mixture, 
smooth the tops, sprinkle over sifted 
bread crumbs, and color in a quick oven. 

Oyster Cocktail 

Seven teaspoons of horse-radish, seven 
teaspoons of vinegar, ten teaspoons of 
lemon juice, one teaspoon of tabasco 
sauce, salt to taste, one quart of oysters 
for twelve people. Serve in glasses. — 
Mrs L. M. Powers. 

Lobster Thackeray 

Two or three lobsters cut into squares, 
the fat (or green part) of one or two, 
one saltspoon of salt, three dashes of red 
pepper, one tablespoon of walnut catsup ; 
one-fourth pound of butter, one scant 
spoon of paprika. This can be made in 
a chafing-dish. — Mrs Samuel Adler. 

Stuffed Lobster a la Merinole 

A boiled lobster cut in half length- 
wise; cut meat in small pieces, use the 
coral if any ; chop an onion fine, put in 
saucepan with lump of butter; when 
brown add lobster meat, a pinch of curry 
powder, a pinch of English mustard, a 
few pieces of celery cut small. Let this 
cook for a few minutes, then add cup of 
cream, cook in double boiler until thick; 
then add three egg yolks and when cold 
fill lobster shell. Take grated cheese 
and bread crumbs and drawn butter and 
pour over the top. Brown in oven for 
from five to eight minutes. — Mrs David 
Friend. 

Crab Ravigote 

Boil some large hardshell crabs, after 
which put them aside to become cold. 
Then turn them over on the hardshell 
side and with a sharp knife cut the breast 
away. Pick the meat off, clean it nicely, 
being careful not to leave any pieces of 
shell in it, and season lightly with salt 
and pepper. Mix with thick remoulade 



MEMORANDA 257. 



258 



SHELLFISH 



sauce and fill up one of the shells, which 
has previously been washed clean, with 
the mixture. The meat of two good sized 
crabs so treated will be sufficient to fill 
the inside of one shell. Cover the meat 
with mayonnaise and decorate with 
fillet of anchovy and sliced pickles. 
Serve on a folded napkin with branches 
of parsley and quartered lemon. ("Os- 
car"). — Mrs D. Webster Dougherty, 
Philadelphia. 

Oyster Loaf 

Prepare a fresh loaf of baker's bread 
by cutting out a square from one end 
and tearing out the inside, as whole as 
possible. When but a shell is left, butter 
it well inside. Wash and drain a quan- 
tity of fine oysters, according to the size 
of the loaf, and fill it exactly as you 
would a dish for scalloped oysters, sea- 
soning in layers with butter, pepper and 
salt, but omitting the crumbs. Replace 
the end of the loaf, rub the outside 
lightly with butter, set in a dripping pan 
and bake for about half an hour — a little 
longer than in a dish. The loaf will 
swell enough to keep the "lid" in place. 
Serve on a long platter in a border of 
cress. Probably as you try to cut it, it 
will crush to a savory mass. Make 
pulled bread of the inside of the loaf and 
dry in the oven. — Anne Warner. 

Scalloped Scallops 

Fry a light brown in butter, shaking 
often to prevent burning; if you have 
the shells, wash thoroughly and butter; 
otherwise use a baking dish well but- 
tered; put in a layer of bread crumbs, 
well buttered, then one of scallops, and 
so on until the dish is full, having the 
crumbs at the top; cover with a white 
sauce made of two tablespoons of butter 
and two tablespoons of flour cooked 
together and then stirred smooth in a 
pint of milk, and bake twenty minutes, 
or until nicely browned. 



MEMORANDA £59 



260 



SHELLFISH 



Fricassee of Oysters 

Put one quart, or twenty-five, oysters 
on the fire in their own liquor. The 
moment it begins to boil, turn it into 
a hot dish through a colander, leaving 
the oysters in the colander. Put into 
the saucepan two ounces of butter (size 
of an egg) and when it bubbles sprinkle 
in one ounce (a tablespoon) of sifted 
flour ; let it cook a minute without taking 
color, stirring it well with a wire egg- 
whisk; then add, mixing well, a cup of 
oyster liquor. Take it from the fire and 
mix in the yolks of two eggs, a little salt, 
a very little cayenne pepper, one tea- 
spoon of lemon juice, and one grating 
of nutmeg. Beat it well; then return 
it to the fire to set the eggs, without 
allowing it to boil. Put in the oysters. 
These oysters may be served on thin 
slices of toast for breakfast or tea, or in 
papers, or as a filling for patties for 
dinner. 

One Way to Prepare a Lobster 

Put into a saucepan butter the size of 
a small egg, and one teaspoon of minced 
onion. When it has cooked, sprinkle 
in one teaspoon of flour, which cook 
also; then stir in one cup of the water 
in which the lobster was boiled, one cup 
of milk, one cup of strong veal or beef 
stock, pepper and salt. Add the meat of 
the boiled lobster, and when quite hot 
pour all in the center of a hot platter. 
Decorate the dish with the lobster's head 
in the center, fried bread diamonds 
(croutons) around the outside; or with 
the abundant resources of lobster legs 
and trimmings. — Mrs E. C. Gardner. 

Scalloped Lobster 

Remove the meat from a two-pound 
lobster and cut in cubes. Make one and 
one-half cups of white sauce by melting 
three tablespoons of butter, add four and 
one-half tablespoons of flour, one and 
one-half cups of milk, one-half teaspoon 
of salt, one-eighth teaspoon of pepper. 



MEMORANDA 261 



262 



SHELLFISH 



Cook until thick. Add the lobster meat, 
a few grains of cayenne, two teaspoons of 
lemon juice. Refill the shells, cover with 
buttered crumbs and bake until crumbs 
are brown. 

Panned Oysters 

Wash the oysters. Take one-half cup 
of butter and brown it. Cook the oysters 
in the butter. Beat the yolks of two 
eggs, add half a cup of milk and half a 
tablespoon of cornstarch. Mix all to- 
gether, let come to a boil, and pour over 
toast for serving. This is for one can 
of oysters. — Mrs S. M. Jones. 

Club House Oysters 

Three tablespoons of butter, four table- 
spoons of flour, one and one-half tea- 
spoons of mustard, one-half teaspoon of 
paprika, one teaspoon of parsley, one tea- 
spoon of salt, one and one-half cups of 
oyster liquid, two tablespoons of lemon 
juice, two tablespoons of Worcestershire 
sauce, one pint of oysters. Melt butter, 
add other ingredients in order given and 
cook until oysters are plump. Serve on 
hot buttered toast with pimolas. If a 
more highly seasoned dish is desired, 
soak the oysters in French dressing for 
half an hour before cooking. 

Creamed Oysters with Celery 

Clean one pint of oysters and cook 
them in their own liquor until they are 
plump. Drain, then strain the oyster 
liquor and add to it enough thin cream to 
make one and' a half cups. Melt in the 
chafing-dish three tablespoons of butter, 
add five tablespoons of flour and stir to 
a paste. Pour in the liquid gradually, 
and beat till creamy. Season with pep- 
per, salt and celery salt. Add the par- 
boiled oysters and cook till just at the 
boiling point. This may be poured over 
slices of buttered toast, then sprinkle with 
very finely chopped celery. If plain 
creamed oysters are desired, leave out 
the celery and celery salt, and if toast 



MEMORANDA 263 



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264 



SHELLFISH 



is not obtainable, the dish is excellent 
served with bread and butter sandwiches. 
— I. G. C. 

Cream Crab 

One tablespoon of butter, three table- 
spoons of flour, one teaspoon of minced 
onion, one blade of mace, salt and pepper ; 
meat of one crab in rather large pieces ; 
one pint of cream ; one egg beaten. Cook 
onion and mace in the butter. Take spoon 
and remove onion and mace. Add the 
flour and cook a minute. Then add 
cream and cook until it thickens. Sea- 
son. Add beaten egg and then the crab. 
When crab is hot, serve on toast. — Mrs 
D. A. Lindley, Sacramento, Cal. 

Shrimps, Newburg Style 

These are prepared in the chafing-dish. 
Use the shrimps which come in glass. 
Melt a tablespoon of butter, add the con- 
tents of two jars of shrimps, which have 
been drained and wiped dry, season with 
a teaspoon of salt and a dash of cayenne, 
one tablespoon of brandy and two of 
sherry; cover and cook slowly five min- 
utes. In the meantime, beat the yolks of 
four eggs thoroughly and add one cup 
of cream to them. Pour over the shrimps, 
stir a few moments till creamy and serve 
immediately, with the celery and home- 
made finger rolls. 

Broiled Lobster 

Only live lobsters are cooked in this 
way. Kill the fish by inserting a sharp 
knife in its back between the body and 
tail shells, severing the spinal cord. Split 
the shell the entire length of the back, 
remove the stomach and intestinal canal, 
crack the large . claws, and lay the fish 
as flat as possible. Brush the meat with 
melted butter, season with salt and pep- 
per, place in a broiler, and with the flesh 
side down, broil slowly until a delicate 
brown, twenty minutes usually sufficing. 
Turn the broiler, and broil for ten min- 
utes longer. By covering the broiler with 



MEMORANDA 265 



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266 



SHELLFISH 



an inverted roasting pan the heat will be 
more concentrated. Serve hot, passing 
melted butter with the lobster. 

Oysters Grilled in the Chafing-dish 

Wash a pint of large oysters, pick them 
from the liquor and drain as dry as pos- 
sible. Put them in a well-heated blazer 
and as fast as liquor drains from them, 
remove it with a spoon. When the oys- 
ters are dry and plump they are ready 
to serve. Before taking from the pan, 
dust with pepper and salt and add two 
tablespoons of butter. Serve between 
saltine wafers sandwich fashion. — 
I. G. C. 

Escallop ed Oysters 

One pint of oysters, two tablespoons of 
butter, two tablespoons of cream, salt and 
pepper, two tablespoons of oyster liquor. 
Pick crumbs from a slice of bread. Put 
in bottom of baking dish first a thick 
layer of crumbs, then a layer of oysters 
with the cream and liquor, then a layer 
of crumbs, and a little melted butter. 
Bake twenty-five minutes in center grate 
of oven. — Mrs H. C. Stimpson. 

Oysters a la Snowdon (for chafing-dish) 
Heat one quart of cream, seasoned to 
taste with celery salt, paprika and a few 
drops of tabasco. When very hot place 
in cream about a pint and a half of large 
selected oysters, thoroughly drained, and 
let stand until a trifle curled. Then add 
two or three tablespoons of Madeira and 
serve in hot plates. — Mrs Walter Snow- 
don Smith. 

A Little Oyster Stew 

Put into the chafing-dish two table- 
spoons of butter and one tablespoon of 
flour. Stir with a whisk till like a paste, 
then pour in one cup of strained oyster 
liquid and four tablespoons of cream. 
When it begins to boil add twenty oysters 
and a dust of paprika and salt. Put on 
the lid and allow the stew to cook for 
about two minutes. Then the gills will 



268 



SHELLFISH 



be curled up. Serve in bouillon cups 

with saltine wafers. 

Deviled Oysters 

Clean, drain and slightly chop one pint 
of oysters. Add to a sauce made from 
four tablespoons of butter, four table- 
spoons of flour and two-thirds of a cup 
of scalded milk. Add the yolk of one 
egg, half a teaspoon of salt, a dash of 
cayenne, one teaspoon of lemon juice and 
half a tablespoon of finely chopped 
parsley. Arrange buttered oyster shells 
in a dripping pan, half fill with the mix- 
ture and cover with buttered crumbs. 
Bake from twelve to fifteen minutes in a 
hot oven. Send to the table garnished 
with parsley and lemon points. — See 
Page XVIII. 

Lobster Cream 

Chop the meat of a two-pound lobster 
fine. Cook half a cup of stale bread 
crumbs in half a cup of milk for ten 
minutes. Add to this a fourth of a cup 
of cream, two teaspoons of anchovy es- 
sence, half a teaspoon of salt, a few 
grains of cayenne and the whites of three 
eggs beaten stiff. Turn into a buttered 
oval mold, set in a pan of hot water, 
cover the top of the dish with buttered 
paper and bake twenty minutes in a 
moderate oven. — See Page XXVII. 



MEMORANDA 269 



Soups 

Clear Soups 

Take strong, well flavored stock, and 
clear it. For "additions," each of which 
gives its name to the soup, a great many 
things may be used, as the various soup 
balls, rice, noodles, macaroni, poached 
eggs, cheese (grated), spaghetti, ver- 
micelli (to any of which chopped parsley 
may be effectively added), and almost 
any vegetable, diced, chopped or grated 
in strings, and then cooked. — E. M. K. 

Consomme 

This is a specially fine recipe, and is 
not given in any cook book. Put two 
pounds of perfectly lean round steak in 
a hot frying pan, and let it cook quickly 
to a deep brown on both sides ; when so 
browned chop fine, cover with two quarts 
of cold, strong, highly flavored stock, 
add the half -beaten whites and crushed 
shells of two eggs, beat well and proceed 
as in clearing soup. When strained, it 
is ready for reheating and serving. — 
E. M. K. 

Quickly Made Beef Tea- 

Pour three-quarters of a cup of cold 
water over half a pound of raw hamburg 
steak. Allow it to stand ten minutes in 
a cool place, then set on the stove and 
let it cook slowly for ten minutes. Add 
a little salt, just before taking from the 
fire, and strain. 

Chicken Broth 

Use the legs of a chicken for this dish. 
Break the joints and cut up the meat 
into small strips. Pour over it four cups 
of water, add one tablespoon of rice and 
half a teaspoon of salt, then allow it to 
simmer very slowly for an hour and a 
half. Strain out the rice and meat and 
cool. Skim off the fat and reheat as 



il 




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272 



SOUPS 



much of the broth as is required. In hot 
weather the rice may sour the broth, so 
make without and keep the soup in a 
tightly corked jar in the refrigerator. — 
E. M. K. 

Clam Chowder 

Two dozen clams, three-quarters 
pound of lean pork, three onions of 
medium size, one pint of tomatoes, celery 
to flavor, potatoes to thicken (about one 
quart), one pint of milk. Chop pork 
and brown in an iron kettle very brown. 
Then put in the water and other ingredi- 
ents except milk. Cook one hour, then 
put in the milk just before removing 
from the fire. — Mrs S. F. Snow. 

Fish Chowder 

One pound of cod or haddock, four 
small potatoes, one small onion, one thin 
slice of fat salt pork, one cup of milk 
and one cup of fish stock, two table- 
spoons of flour, salt and pepper for sea- 
soning. Place the bones, after removing 
them from the fish, in cold water, allow- 
ing it to heat gradually. Scald the 
potatoes, sliced thin, in boiling water 
for five minutes. Cut the pork in half 
inch cubes and try out the fat. Add the 
onions and heat in the fat. Then re- 
move the pieces of pork and add the 
potatoes and the fish cut in medium- 
sized pieces. Dredge with flour and 
seasoning and then strain the fish stock 
over. Cook until the potatoes are done 
and the fish is tender, adding hot water 
if it is needed during the cooking. Add 
the milk, reheat and season again if 
necessary. Serve hot. 

Hasty Tomato Soup 

Boil one quart of milk, and add one 
cup of canned or cooked tomatoes, also 
cracker or bread crumbs to thicken suf- 
ficiently. Season with butter, pepper and 
salt, bring to a boil and serve. — Sarah 
M. Siewer, M D. 

Cream of Lima Bean Soup 

Soak one cup of dried beans over 
night, in the morning drain and add three 



MEMORANDA 273 



274 



SOUPS 



pints of cold water. Cook till soft and 
rub through a sieve. Cut two slices of 
onion and four slices of carrot in cubes 
and cook five minutes in two tablespoons 
of butter. Remove the vegetables, add 
two tablespoons of flour, one teaspoon of 
salt and half a teaspoon of pepper, stir 
into the boiling soup. Just before strain- 
ing into the tureen add one cup of cream. 

Potato Soup 

Eight large potatoes, one large onion, 
one-half pound of salt pork cut into 
strips, three whole cloves and one sprig 
of parsley. Boil all two hours, then 
strain through a sieve and season to 
taste, adding one tablespoon of butter 
and one pint of cream. Let it come to a 
boil and serve. — Mrs Frank Rockefeller. 

Corn Chowder 

Chop a small piece of salt pork and in 
it fry one sliced onion for five minutes. 
Strain the browned butter into a sauce- 
pan. Parboil four cups of potatoes cut 
in cubes in boiling water. Drain and put 
them in the saucepan. Cover with one 
pint of boiling water, cook till the pota- 
toes are softened, then add one can of 
chopped corn, one quart of scalded milk, 
heat to the boiling point. Season with 
pepper and salt, add three tablespoons of 
butter and eight crackers which have 
been soaked in cold milk. A cream corn 
soup made from chopped corn may be 
cooked after the directions given for 
celery soup. 

Oyster Soup 

Pour a quart of cold water over a pint 
of oysters. Drain through a colander. 
Put the water drained from the oysters 
into a saucepan. Simmer gently three 
minutes. Remove the scum. Add to the 
broth in the saucepan one tablespoon each 
of butter and flour stirred to a paste. 
Cook three minutes or until smooth, stir- 
ring meanwhile. Then add half a cup of 
unsweetened condensed milk, or common 



MEMORANDA 275 



276 



SOUPS 



cream, and season to taste with salt and 
pepper. When the soup boils, add the 
drained oysters, and as soon as it again 
boils and the edges of the oysters curl 
and separate, remove from the fire and 
serve. 

Cream of Cheese Soup 

Heat, but not boil, in a double boiler, 
one full quart of milk, one blade of mace, 
one teaspoon of minced onion, one table- 
spoon of carrot. Blend together one- 
fourth cup of butter and two level table- 
spoons of flour. To this add the hot milk, 
half a cup at a time, stirring constantly 
and cooking between each addition. 
Strain back into the double boiler, add 
three-fourths cup of grated cheese and 
stir till melted. Season with salt and 
white pepper and pour over the beaten 
yolks of two eggs. Cook a moment, re- 
move from the bath and beat with an 
egg beater till covered with a fine froth. 
Serve at once in hot cups. — Anne War- 
ner. 

Cauliflower Cream Soup 

Cook one pint of finely chopped cauli- 
flower in a double boiler with one quart 
of milk until perfectly tender. Then 
press through a coarse sieve and return 
to the fire, season to taste, add one table- 
spoon of butter and one dessertspoon of 
cornstarch stirred smoothly in a little 
cold milk. Cook and stir until perfectly 
smooth and serve at once with small 
squares of buttered brown bread. — Mary 
F. Snider. 

Soup as Our Mothers Made It 

The day before you want a soup buy a 
shank of beef. Wash clean and put to 
cook in two or three gallons of cold 
water. Bring slowly to a boil. Skim 
carefully as fast as the scum rises, so 
that none boils in; cook until the 
meat slips from the bone. Let the bone 
remain in the liquor all night and set 
away in a jar or other earthen vessel to 
cool; in the morning take off the fat 



MEMORANDA 877 



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from the top of the liquor and set it on 
the stove in your soup kettle. Have 
ready a large half teacup of whole rice 
and put it in when you set it to boil, 
which you must do in season to have 
three hours before the dinner hour. 
Wash and scrape two good sized carrots 
cut in inch pieces, teacup of chopped 
cabbage, three potatoes and two onions 
cut small. Boil slowly but constantly on 
the back of the stove to prevent burning. 
The rice should dissolve so as to thicken 
the soup. Just before you dish up add 
salt, pepper and other seasoning to taste. 
Keep hot water in the teakettle to add to 
the soup if needed. — Mrs Sears, Omaha. 

Soup Balls 

Chop the white meat of a chicken very 
fine and season highly with salt, pepper, 
onion juice and a little thyme or curry; 
add enough yolk of egg to bind together. 
Roll into very small balls, shake in a 
plate of flour till covered and poach in 
boiling water. 

Tomato Soup 

Into four cups of brown stock put 
three cups of cold stewed tomato, one 
stalk of celery, one carrot and one onion 
chopped, four cloves, four peppercorns 
and one teaspoon of salt. Allow it to 
simmer slowly till the tomato is reduced 
to a pulp. It will take about one hour to 
cook. Put it in a puree sieve and press 
all the pulp possible through it. Melt one 
tablespoon of butter with two tablespoons 
of flour, add it to the puree and stir, cook- 
ing it till smooth. If you dislike the 
bitter flavor of the tomatoes add half a 
teaspoon of soda and two teaspoons of 
sugar before pouring the soup in the 
tureen. Serve with croutons. 

Asparagus Soup 

One bundle of asparagus, one pint 
water, one pint milk or thin cream, one- 
half an onion, one tablespoon each of but- 
ter and flour, salt and pepper to taste. Cut 



MEMORANDA 279 



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SOUPS 



the heads from the asparagus and cook 
for twenty minutes in boiling salted 
water. Cook the stalks and onion in one 
pint of water for twenty minutes. Rub 
this through a sieve. Blend butter and 
flour, add one pint of boiling milk, pepper 
and salt to taste. Mix with the cooked 
asparagus and boil for five minutes. 
Strain again, add the asparagus heads 
and serve very hot. 

Red Bisque with Snowballs 

Chop fine one pint each of oysters and 
clams, add to these and their liquor 
enough hot water to make two quarts. 
Add the mashed coral from one lobster, 
one teaspoon of salt, one-half teaspoon 
of paprika, a bit of mace, an onion and 
one tablespoon of Worcestershire sauce, 
cook three minutes, pour into a sauce 
made of two tablespoons of butter, two 
of flour, one and one-half cups of hot 
milk, and one cup of tomato pulp. When 
boiling, strain and serve, putting a snow- 
ball in each plate on its way to the table. 

Snowballs 

Beat white of one egg, add one cup of 
whipped cream, season with salt and a 
few drops of lemon juice, take up with 
two dessert spoons, forming a ball. The 
coral and tomatoes will color the soup, 
and the remainder of the lobster mav be 
used in the salad course. 

Black Bean Soup 

Soak one pint of black beans over 
night, in the morning wash and drain 
them, put in a kettle with two quarts of 
cold water. In one and one-half table- 
spoons of butter fry one small onion 
delicately brown and add to the beans 
with two stalks of celery broken in 
pieces. Simmer gently until the beans 
are quite soft, adding more water if the 
liquor cooks away. Rub through a 
sieve, obtaining all the pulp possible; 
reheat to the boiling point and season 
with half a teaspoon of salt, one-eighth 
teaspoon of pepper, a fourth of a tea- 



MEMORANDA 281 



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SOUPS 



spoon of mustard and a dash of cayenne. 
Make a binding from one and a half 
tablespoons each of flour and butter 
cooked together, and stir into the soup. 
Cut two hard-boiled eggs and one lemon 
in thin slices, put them in the tureen, 
then strain the soup over it and serve. 
— Stella A. Downing. 

Pea and Bean Purees 

An estimate of the food value of these 
purees may be inferred from the use 
made of these two dried vegetables in 
the rations of soldiers and sailors. Soak 
the beans or peas (split or Scotch) over 
night, then cook to a mush, rub through 
a soup strainer, and thin to the proper 
consistency with flavored stock. When 
unflavored stock is used, add some thyme 
to the vegetable while cooking. Add a 
little thickening to hold the vegetable 
solids in suspension. 

A Heavy Vegetable Soup 

Put some lean meat two or three times 
through a patent chopper (so that it may 
be reduced almost to a paste), add col 'J 
water and chopped vegetables, cook 
long and slowly, and serve without 
straining. 

A Nutritious Barley Soup 

Prepare lean mutton as in the last 
recipe, or leave it on the bone (removing 
all fat), add pearl barley, and cook to a 
thick puree, in which there should still 
be grains that have not lost shape. 
Remove bones and large pieces of meat, 
and serve without straining. 

Velvet Soups 

To a quart of strong, well flavored 
consomme (beef, chicken, mutton, game, 
or "combination") add a large cup of 
rich cream which has been poured boil- 
ing hot on the beaten yolks of four eggs 
mixed with four tablespoons of cold 
cream. As a last touch of seasoning, 
in reheating, add a little powdered mace, 



MEMORANDA 5583 



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SOtrPS 



Boiled chestnuts or blanched almonds, 
pounded to a paste, may be added, if 
desired. 

Vegetable Purees 

Cook the vegetable to a mush, rub 
through a soup strainer and add the 
stock, as in dry bean and pea purees. 

Cream Purees 

Proceed exactly as in the vegetable 
puree, using milk or mixed milk and 
cream instead of stock. The thickening 
(for holding the solids in suspension) in 
cream soups should be made of butter 
and flour rubbed to a paste. — Ella Morris 
Kretschmar. 

Consomme Royale 

Have four pounds of shin beef cut into 
small pieces. Wash it and place it in a 
kettle with four quarts of cold water, and 
set the kettle over the fire. Cut into fine 
pieces one carrot, one turnip, two small 
onions, four sprigs of parsley and two 
stalks of celery. Fry them brown in 
butter. When the juices are drawn from 
the meat, add the vegetables, four tea- 
spoons of salt, one saltspoon of white 
pepper and four teaspoons of mixed 
herbs (sage, summer savory, marjoram, 
bay leaves and thyme), tied up in a bit 
of muslin with eight cloves and eight 
allspices. Let the water boil, then set 
the kettle where it will simmer for six 
or seven houis. Strain through a cloth 
into a stone jar and let it stand for 
twenty-four hours. When ready to 
serve, remove the cake of fat from the 
top, heat two quarts of the consomme, 
color with a little caramel and flavor with 
lemon juice and sherry. 

Beat two eggs with a spoon, add two 
tablespoons of milk, one-fourth teaspoon 
of salt and a dash of white pepper. Turn 
this intc a buttered cup and place it in 
the oven in a pan of warm water. Let 
it bake until firm in the center when 
tried ; v ith a knife — from five to ten min- 



MEMORANDA 285 



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SOUPS 



utes. Cool, cut into small fancy shapes, 
place in the tureen and pour the boiling 
soup over the pieces. Serve at once 
with saltine crackers buttered and 
browned lightly. To save time in prep- 
aration, canned consomme or soup made 
from beef extract may be used, but it 
will not have the flavor of the homemade 
soup stock. — Annabel Lee. 

Salmon Bisque 

Drain the oil from one-third can of 
salmon, remove the bones and skin and 
rub through a sieve. Add gradually one 
quart of scalded milk, one and a half 
teaspoons of salt, a dust of pepper, four 
tablespoons of flour and two tablespoons 
of butter rubbed into a paste to bind the 
soup. This is a very nice way to utilize 
the remains of a can of salmon, remains 
not large enough to re-serve in any other 
way. Crab meat or lobster can be made 
into a bisque in the same way. 

Du Barry Soup 

Boil one cup of rice in two quarts of 
clear chicken bouillon, rub through and 
add one cup of cold cauliflower pressed 
through a potato ricer. Season with 
white pepper and salt, add a pint of 
cream and bring again to the boil. 
Serve in bouillon cups, garnish with 
small flowerets of cauliflower. 

Rhode Island Chowder 

Put into a spider one-third of a cup 
of fine cubes of fat salt pork, one large 
onion finely sliced and half a cup of 
water. Cook till reduced to a small 
quantity of rich liquor. To four cups of 
potato cubes which have been parboiled, 
add this liquor, the strained juice from 
one quart of clams, the hard portions of 
the clams finely chopped, and one pint of 
boiling water. Cook till the potatoes are 
nearly done, then add one cup of stewed, 
strained tomato, a quarter of a teaspoon 
of baking soda and the soft part of the 
clams. Allow this to simmer gently. 



MEMORANDA 287 



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SOUPS 



Before pouring the chowder into the 
tureen, add two cups of scalding milk, 
two tablespoons of butter, one teaspoon 
of salt, a dash of pepper and cayenne and 
a dozen small crackers. 

Fish Chowder 

Cut three pounds of any kind of fresh 
fish (codfish is especially good), one and 
one-half pounds of potatoes and one 
large onion into slices ; and half a pound 
of salt pork into half-inch squares or 
dice. Put the pork and onions into a 
saucepan and fry them a light brown; 
then add a cup of claret, and when it 
boils take it from the fire. Butter a 
large stewpan and put in first a layer of 
potatoes, then a layer of fish, then a 
sprinkle of onions and pork (strained 
from the claret), pepper and salt, and 
continue these alternations until it is all 
in, having the potatoes on top. Now 
pour the claret over the top and barely 
cover the whole with boiling water. 
Cover closely and let it simmer for 
fifteen minutes without disturbing it. 

Corn Soup 

Stew two chickens, or if preferred, a 
knuckle of veal. Grate twelve ears of 
uncooked corn. When the meat is ten- 
der, lift it out of the broth and to the 
latter add the grated corn and a teaspoon 
of tapioca farina. Cook for half an 
hour, then add pepper, salt, a little 
chopped parsley and a hard-boiled egg 
chopped fine. Make a thickening of 
three tablespoons of flour and add five 
minutes before serving the soup. 

Mock Bisque Soup 

One quart of tomatoes cooked tender 
in one quart of water. Strain this and 
put the liquor back upon the stove ; add 
one teaspoon of soda, a little butter, salt 
and pepper to taste, and, just before it 
is served, one quart of boiling milk. A 
little thickening and onion improves it 
for some tastes. — Mrs C. B. Stoddard. 



MEMORANDA 289 



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soul's 



Tapioca Cream Soup 

One quart of white stock, one pint of 
cream or milk, one onion, two stalks of 
celery, one-third cup of tapioca, two cups 
of cold water, one tablespoon of butter, 
small piece of mace, salt, pepper. Wash 
the tapioca and soak. Cook it and the 
stock together, very gently, for one hour. 
Cut the onion and celery into small pieces, 
and put on to cook for twenty minutes 
with the milk and mace. Strain on the 
tapioca and stock. Season, add butter 
and serve. — B. C. J 

Noodles 

Noodles are an excellent accompani- 
ment to soup and very easily made. Beat 
one egg slightly, add half a teaspoon of 
salt, then work in as much flour as the 
wetting will take up. Knead it well, 
toss on a floured board and roll out as 
thin as a sheet of paper. Cover with a 
towel and set aside for twenty minutes. 
Cut into fancy shapes with French vege- 
table cutters. There may be diamonds, 
hearts, clover leaves or circles. The 
sheet may be shredded finely with a sharp 
vegetable knife or rolled like a jelly roll 
and cut into the finest shavings. Set 
aside to dry and use when required, 
cooking the noodles for twenty minutes 
before they are needed in boiling salted 
water. Drain and add to the soup just 
before sending to the table. Noodles 
may also be cooked in stock, seasoned and 
served as a side dish. — See Page XIX. 



MEMORANDA 291 



Vegetables 

Potatoes in the Half Shell 

Bake six medium-sized potatoes; 
when they are soft cut a slice from the 
top of each and scoop out the potato. 
Mash it, add two tablespoons of butter, 
salt, pepper, two tablespoons of hot milk 
and the whites of two eggs beaten stiff. 
Put this mixture back into the skins, 
sprinkle with grated cheese and bake for 
five minutes in a very hot oven. 

Baked Stuffed Peppers 

Cut green peppers in two lengthwise. 
Remove the seeds and let the peppers 
soak in cold water for half an hour. Dry 
them and fill with a stuffing made of 
bread crumbs, chopped meat and season- 
ing — pepper, salt, sage and onion juice 
to taste. Place them in a pan and bake 
until brown on top. Add a little soup 
stock or melted butter and hot water 
before placing in the oven. Serve hot 
with fish or meat. 

Boiled Onions 

Pour boiling water over the onions and 
remove the skins. Cook them for five 
minutes in boiling salted water, then 
change the water and change again in ten 
minutes, to remove the strong taste. Boil 
until tender, about one-half hour, then 
drain off the water, season with salt, 
butter and pepper and add one cup or 
more of cream sauce. Cook for ten 
minutes and serve in a deep covered 
vegetable dish. — Annabel Lee. 

Scalloped Potatoes 

Slice, after paring, raw potatoes 
enough to fill a deep baking dish full, 
shaking them down well. Put the pota- 
toes in the dish in layers, with bits of 



MEMORANDA 293 



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VEGETABLES 



butter, salt and pepper until full. Pour 
over a cup of milk and put in the oven 
to bake. It will take at least an hour to 
bake. If the oven is quick, cover at first. 
If milk dries away, add more. The more 
butter and baking, the better the dish. 
A few slices of salt pork may be laid 
over the top \yith less butter ; if pork is 
not liked, remove just before potatoes 
are done. A little onion juice is liked 
by some. 

Baked Cabbage and Bacon 

Shred or chop coarse three pounds of 
cabbage. Stir into it a tablespoon of 
flour, a teaspoon of salt, the same of 
sifted dry mustard, a little paprika and 
half a cup of water. Put into a granite 
baking dish, lay over the top six thin 
slices of lean bacon, and cover tight. 
Bake in a hot oven an hour in summer 
time, longer in winter. If it does not 
brown with the cover on, remove for a 
few minutes. The bacon is nice, how- 
ever, if a thin tin is used for cover and 
not removed. 

Baked Brown Potatoes 

Boil, peel and mash a dozen potatoes. 
Beat into them, while hot, salt and pep- 
per to taste, a spoonful of onion juice, 
half a cup of milk and a tablespoon of 
butter. Have them perfectly smooth 
and creamy. Butter a long, shallow 
cake tin, and fill evenly with the potato, 
bake brown in a hot oven, cut out like a 
johnny cake and serve with luncheon or 
supper. 

Frijoles {Spanish Beans) with Cheese 

Boil one pint of pink beans in plenty 
of cold water. As water boils away, add 
more (hot) water until beans are very 
tender. Season to taste with salt and 
red pepper. Put in frying pan a heaping 
tablespoon of lard and butter (half of 
each). When the beans are very hot in 
the pot, put in one small onion and mash 



MEMORANDA 295 



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them a little with a spoon, then put them 
into the boiling grease. Stir well, and 
allow to brown slightly. Ten minutes 
before taking from the frying pan, add 
seven tablespoons of grated American 
cheese. Serve with slices of hot buttered 
toast (thin) and sliced cucumbers with 
French dressing. — Margaret Greenleaf, 
Pasadena. 

Browned Siveet Potatoes 

Boil the potatoes until they can be 
pierced with a fork, but not until tender. 
Remove the skins, dust lightly with 
sugar, roll in melted butter and brown 
in the oven. 

Buttered Cauliflower 

Break a firm head of cauliflower into 
sprigs and cook in boiling water until 
about half done. Take up, drain, and 
put into a saucepan with two tablespoons 
of melted butter, the juice of one lemon, 
two tablespoons of white sauce or of 
cream, a pinch of cayenne, a little salt, 
and a small cup of hot water. Cook 
until tender, take up, strain the gravy, 
add to it one cup of cream or white 
sauce, pour over the cauliflower, and 
serve at once. — Mary Foster Snider. 

Southern Sweet Potatoes 

Boil six medium-sized sweet potatoes 
until nearly done. Peel and slice the 
long way into pieces about half an inch 
thick. Fill a baking dish with layers of 
the slices thickly covered with dark 
brown sugar and bits of butter. Pour 
over a half cup of boiling water. Cook 
in a hot oven for twenty or thirty min- 
utes. This will fill a quart and a half 
baking dish. — Mrs Henry S. Judson. 

Sweet Potato Croquettes 

To two cups of hot riced sweet potatoes 
add three tablespoons of butter, one-half 
teasooon of salt, few grains of pepper and 
one beaten egg. Shape, roll in flour, egg 
and crumbs, fry in deep fat and drain. 



MEMORANDA 297 



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If the potatoes are very dry it will be 
necessary to add a small amount of milk 
to moisten. 

Corn Oysters 

Scrape sweet corn from the cob, or 
grate it. Take one coffeecup of corn 
and two eggs. Make a batter of a little 
milk and flour, seasoning with salt. 
Make the batter sufficiently thick to take 
out with a spoon, and fry in butter. This 
recipe is enough for five persons. — Mrs 
William Edwards. 

Mashed Turnips 

Select the large yellow turnips, as they 
are sweetest. The Cape Cod turnip is a 
good kind. Wash, pare and cut them 
into pieces. Boil them in salted boiling 
water until tender. Drain, mash, season 
with butter, pepper and salt, and heap 
lightly in a vegetable dish. — A. Lee. 

Boiled Cauliflower 

Remove the outer leaves and cut off 
the stem close to the flowers. Wash 
thoroughly in cold water and soak in 
cold salted water (top downward) for 
one hour, allowing one tablespoon of salt 
to one gallon of water. Then tie it in 
a piece of muslin or cheesecloth to keep 
it whole and cook it in slightly salted 
boiling water until tender, keeping it 
closely covered. When done, lift it from 
the water, remove the cloth, stand it in a 
round dish with the flowers up, pour 
cream sauce over it and serve at once. — 
M. F. S. 

Scalloped Cauliflower 

Break the cauliflower into small sprigs 
and cook in boiling salted water until 
tender. Place the pieces in a buttered pud- 
ding dish and pour over them a sauce 
made as follows : Mix well together one- 
half pint of bread crumbs, one pint of 
sweet milk, one beaten egg, two teaspoons 
of salt and a little pepper. Bake until 



MEMORANDA 299 



300 



VEGETABLES 



slightly browned. One cup of diced 
chicken or veal added to the sauce makes 
a great improvement. When this is used 
allow an extra cup of milk and a little 
more seasoning. — M. F. S. 

Savory Cauliflower 

Cook the cauliflower as in above 
recipes and set aside to cool. Prepare 
a pint of egg batter and add to it a tea- 
spoon of minced parsley and a table- 
spoon of grated mild cheese. Dip each 
sprig of cauliflower in this batter and 
fry in butter. When done place on a 
hot dish and serve at once. 

Fricassee of Parsnips 

Scrape the parsnips and boil them in 
milk until tender. Take out and cut them 
in four pieces if they are large; add a 
piece of butter the size of a walnut, also 
salt and pepper to the milk they were 
boiled in, thicken with a very little corn- 
starch or flour ; put the parsnips back in 
the dressing and let them simmer about 
forty minutes. — Mrs Sada Ballard. 

Asparagus Tips in Croustades 

These are nice served with broiled 
chicken or chops, or as a separate course 
following the meat. The croustades can 
be prepared in advance and heated in a 
quick oven when wanted. Trim slices of 
bread two inches thick free from crusts. 
Cut into squares three or four inches in 
size. With a pointed knife take from the 
center as much crumb as possible, leaving 
a small square box. Fry a golden brown 
in a kettle of hot fat; drain. Fill the 
centers with asparagus tips in any good 
sauce, or a well made cream sauce. 

Asparagus Cream Omelet 

Stir one heaping tablespoon of buttei 
and same amount of flour together. Set 
the saucepan over the fire, and when well 
blended, add one cup of milk; stir until 
smooth, add a teaspoon of chopped pars- 



MEMOKANDA 



301 



302 



VEGETABLES 



ley, remove from the fire and cool. Beat 
three eggs separately, the whites to a stiff 
froth; add the yolks to the cold sauce 
with a teaspoon of salt and a dash of 
cayenne; add also one cup of cooked 
asparagus tips and the stiffly beaten 
whites. Put a tablespoon of butter in a 
hot frying pan. When it is brown, pour 
in the mixture, break it in places with a 
fork to allow the uncooked portion to 
run down. When it is set, place in a 
hot oven for five minutes, double over 
and serve. 

Asparagus Loaf with Yellow Bechamel 
Sauce 

Butter thoroughly a charlotte mold, 
quart size, and line it with cooked tips 
of asparagus well drained. Cook two 
tablespoons of flour and two tablespoons 
of butter together, add a teaspoon of salt, 
a dash of cayenne and one cup of cream 
gradually. Allow it to boil five minutes, 
remove from the fire, add one cup of 
cooked asparagus tips and four eggs 
thoroughly beaten. Turn the mixture 
carefully into the decorated mold, set the 
mold into a pan of hot water and cook in 
a moderate oven about thirty minutes, or 
until the center is firm. Turn the loaf 
onto a dish, arrange about it little trian- 
gular pieces of bread that have been 
dipped in beaten egg and milk and 
browned in hot butter. Pour around the 
sauce and serve at once. 

Yellow Bechamel Sauce 

Mix two tablespoons of flour and two 
of butter, cook until it begins to bubble, 
add gradually half a cup of hot stock and 
half a cup of milk. When the sauce boils, 
set into a dish of hot water and stir in 
the beaten yolks of two eggs, half a cup 
of cooked asparagus tips, a teaspoon of 
salt, a dash of cayenne and a tablespoon 
of lemon juice. In place of stock the 
water in which the asparagus was cooked 
may be used. This sauce is excellent 



] 

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MEMORANDA 303 



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VEGETABLES 



served with broiled cutlets or with 
warmed-over meats. In this case add an 
extra half cup of asparagus tips. — E. M. 
Lucas. 

Peeled mid Curried Tomatoes 

Cut four large tomatoes into rather 
thick slices. Saute them in one and one- 
half tablespoons of butter. When nearly 
cooked sprinkle with one teaspoon of 
curry powder, one tablespoon of flour, 
one teaspoon of finely chopped onion, a 
dash of salt and pepper. At the last min- 
ute add one cup of cream, let it boil up 
and then strain over the tomatoes served 
on buttered rounds of toast. 

Tomatoes with Spaghetti Stuffing 

Scoop the inside from eight tomatoes. 
To one and a half cups of cooked 
spaghetti add the tomato pulp, one 
tablespoon of butter, pepper, salt and a 
few drops of onion juice. Fill each 
tomato cover with buttered crumbs and 
bake till brown. Instead of preparing 
the spaghetti, a left-over of spaghetti or 
macaroni slightly chopped may be very 
savorily utilized for this dish. 

Cauliflower au Gratin 

Boil the cauliflower. Melt a table- 
spoon of butter in a saucepan and stir 
smoothly in one tablespoon of flour, thin 
with half a pint of milk, stir until boil- 
ing, add four tablespoons of grated 
cheese, a dash of cayenne and salt to 
taste. Pour this over the cauliflower 
and serve hot. — M. F. S. 

Baked Tomatoes, Creole Style 

Cut into two halves crosswise, six fine 
large tomatoes, place them in a buttered 
baking pan and sprinkle over them two 
green peppers finely chopped, one tea- 
spoon of chopped onion, two table- 
spoons of butter in small morsels and a 
liberal seasoning of salt and paprika. 
Lift the tomato slices carefully onto 



MEMORANDA 305 



306 



VEGETABLES 



rounds of buttered toast, then add to the 
liquor left in the baking pan two table- 
spoons of butter and two tablespoons of 
flour melted and browned, stir well with 
a wire whisk, add one cup of cream, let 
it boil up, then strain over the tomatoes 
and toast.— M. F. S. 

Scalloped Tomatoes 

Scald and peel half a dozen tomatoes, 
set them in a buttered baking dish, sprin- 
kle with pepper, salt and a dust of pow- 
dered sugar. Cover with buttered dry 
crumbs and bake till brown. 

Tomatoes Stuffed 

Cut a thin slice off the tops of eight 
large, firm tomatoes and with a spoon 
carefully lift out the pulp. Rub it 
through a sieve, discarding the seeds. 
To the juice add half a cup of stale bread 
crumbs, two tablespoons of melted but- 
ter, a dust of salt, pepper and paprika 
and half a teaspoon of minced parsley. 
Stuff the tomato shells with this, put a 
bit of butter on top of each and set in a 
hot oven for ten minutes. 

Stuffed Spanish Onions 

Peel the onions under water and 
scoop out from the top a portion of the 
center. Parboil five minutes and turn 
upside down to drain. Make a stuffing 
of the chopped onion taken from the 
centers, softened bread crumbs, salt, pep- 
per and a generous amount of butter. 
Fill the onions heaping full and sprinkle 
the top with buttered crumbs. Cover 
and cook till tender (about an hour) in 
a pan containing a small quantity of 
water. Let them brown a very little 
before taking from the oven. 

Cold Slazv 

Chop with one small head of cabbage 
two hard-boiled eggs. Take one-half 
cup of sour cream, one tablespoon of 
sugar, a little salt and pepper, and a tea- 



MEMORANDA 307 



308 



VEGETABLES 



sDOon of celery seed; beat all together, 
then add one teacup of vinegar, and pour 
over the cabbage. If this is put in a tight 
vessel, it will keep several days. — Mrs 
Creigh, Omaha. 

Potato Puff 

Soak old potatoes for several hours 
and boil in salted water. To two cups 
of potato mashed or put through a ricer 
add two tablespoons of butter, one tea- 
spoon of salt and a little white pepper; 
fold in the whites of two eggs whipped 
stiff. Bake in a buttered dish. — Anne 
Warner. 

Savory Carrots 

Scrape, then cut new carrots into 
straws. Cook tender in salted water and 
drain dry. Season with salt, pepper and 
a little onion juice and return to the ket- 
tle with a generous piece of butter and 
shake till hot and glazed. Pile on a dish 
in pyramid form, add a cup of fresh 
green peas well seasoned and a sprinkling 
of chopped parsley. — Anne Warner. 

Maitre d 3 Hotel Potatoes 

Wash, pare and cut potatoes into balls, 
using a French vegetable cutter, making 
two cups. Soak fifteen minutes in cold 
water and cook in boiling salted water 
until soft. Drain and add the sauce. 
For this, cream three tablespoons of 
butter, add one teaspoon of lemon juice, 
one-half teaspoon of salt, one-eighth 
teaspoon of pepper and one-half table- 
spoon of finely chopped parsley. — Stella 
A. Downing. 

Spinach Croquettes 

Take one pint of spinach (cooked), 
chop very fine. Put over the fire one 
large tablespoon of butter and one-half 
of a small onion cut in quarters. When 
the onion colors, remove the pieces and 
put the spinach in, stirring constantly, 
and adding gradually one scant table- 



MEMORANDA 309 



310 



VEGETABLES 



spoon of flour, same of bread crumbs, 
one-half cup of grated cheese, yolks of 
two eggs beaten and stirred in quickly, 
one-fourth cup of milk (more, if too 
stiff), salt and nutmeg to taste. It must 
only be stiff enough to mold while warm. 
Turn out on a floured board; flour the 
hands and form into small croquettes. 
Then cook them in boiling lard from 
five to seven minutes. Shake or drain 
in a sieve. Arrange them in the dish in 
which they are to be served, sprinkle with 
grated cheese, moisten with melted but- 
ter, and place in oven a minute or two 
to heat through. — Mrs Peter C. Corwell, 

Creamed Carrots 

Scrape the carrots and cut in slices 
one-fourth of an inch thick. Let them 
lie in cold water an hour before cooking. 
Boil till tender in salted water, drain and 
pour over them a well seasoned white 
sauce. 

Turnip Ragout 

Melt three tablespoons of butter, when 
hot add one quart of finely sliced raw 
turnip with one tablespoon of finely 
chopped onion. Cook slowly on the back 
of the stove till tender. Add one teaspoon 
of sugar, one teaspoon of salt and two 
tablespoons of flour. Cook two minutes, 
then add one cup of milk. 

Deviled Tomatoes 

For this dish use six large, solid 
tomatoes. Wipe, peel and cut in slices 
half an inch thick. Dust with pepper, 
salt and flour and saute in brown butter. 
Lift each slice carefully with a skimmer 
when cooked and lay on a hot platter. 
Pour over them a sauce made as follows : 
Cream half a cup of butter, add four 
teaspoons of powdered sugar, two tea- 
spoons of mustard, half a teaspoon of 
salt, a dust of cayenne, the yolks of two 
hard-boiled eggs rubbed to a paste, two 
eggs beaten slightly and a quarter of a 



MEMORANDA 311 



VEGETABLES 



cup of vinegar. While the tomatoes 
saute put the sauce to cook in a bowl set 
in a teakettle — the double boiler is too 
hot for it — and pour when thickened over 
the sauted tomatoes. 

Broiled Tomatoes 

For this dish choose tomatoes which 
are not dead ripe. Cut them unpeeled in 
rather thick slices. Dust with pepper, 
salt and powdered sugar, roll in hot 
melted butter, then in finely sifted bread 
crumbs and brown in a wire broiler over 
a clear fire. This dish has a delicious 
flavor if instead of rolling in butter the 
slices of tomato are dipped in rich oil 
mayonnaise. 

Tomato Farcies 

Scoop out the tomato pulp, leaving the 
shells, and fill with a stuffing made from 
half a cup of sausage meat, four table- 
spoons of stale bread crumbs, one tea- 
spoon of minced parsley, a shred of garlic, 
one teaspoon of tarragon vinegar and one 
teaspoon of finely minced onion. Set the 
tomatoes in a baking dish, cover with but- 
tered bread crumbs and bake till chest- 
nut brown. Just before sending to the 
table squeeze over them the juice of one 
lemon. 

Peas in Turnip Cups 

Steam small white turnips, hollow out 
the centers, cut the edges in points. 
Fill with peas which have been heated 
in a sauce made of two tablespoons of 
butter cooked with two tablespoons of 
flour, one cup of milk and one-fourth tea- 
spoon of salt. Serve hot. — See Page 
XVII. 

Corn Timbales 

Score six ears of sweet corn and press 
out the pulp. To one cup add one table- 
Spoon of butter melted, half teaspoon of 
salt, one-fourth teaspoon of Hungarian 
paprika, the beaten yolks of three eggs, 



MEMORANDA 313 



314 



VEGETABLES 



then the stiffly-beaten whites and one 
tablespoon of flour; butter corn timbale 
molds, then fill with the mixture two- 
thirds full; set in a pan of water and 
place in hot oven; bake until firm; un- 
mold onto a hot plate. — See Page XX. 



MEMORANDA 315 



I 



I 



i 
i 

i 
I 

I 



| 



Index 



Beverages, 10-18 

Black Currant Cup, 14 

Ching Ching, 14 

Chocolate Cream Nectar, 12*14 

Coffee, Iced, 14 
Cream Soda, 10 
Fruit Beverage, 16 
Fruit Cup, 16 
Ginger Pop, 10 
Lemonade, 12, 16 
Orange Bouillon, 10 
Punch, 10, 12, 16 
Raspberry Syrup, 16 
Shrub, 14, 16, 18 
Breads, Baking Powder, 2-8 
Batter Cakes, etc, 2, 4, 6 
Biscuits, 4 

Boston Brown Bread, 6-8 
Breakfast Puffs, 2 
Corn Bread, 6 
Popovers, 2 
Scones, 4 
Snow Balls, 2 
Spoon Bread, 8 
Waffles, 4, 8; illus XVIII 
Bread, Made _ with Yeast, 20-26 
Bread in Five Hours, 22-24 
Buns, 22 

Finger Rolls, 20-22 
German Coffee Cake, 22 
Nut Bread, 24-26 
Oatmeal Muffins, 26 
Rye Bread, 24 
Southern Sally Lunn, 22 
Waffles, 24 

Whole Wheat Bread, 20 
Cakes, Cookies and Doughnuts, 28-59 
Cake, Angel, 48-50 
Celestial, 46 

Chocolate, 28, 40, 42-44, 50 

Cocoanut Loaf, 30-32 

Delicate, 52 

Devil's Food, 50 

Dried Apple, 38-40 

English Banbury, 38 

German Coffee, 22 

Gold, 50 

Gingerbread, 34 

Historical, 32 

Ice Cream, 46 

Icing for Cake, 50-52 

Inexpensive, 44 

Ladyfingers, 44 

Longmeadow Loaf, 32 

Maple Sugar Filling, 36-38 

Maple Sugar Frosting, 38 

Marguerites, 52; illus XXI22 

Orange, 30, 48 

Pound, 28-30 

Sponge, 36, 44-46, 48 

Strawberry Eclairs, 42 

Walnut, 30 

White Almond, 46 
Cookies 

Boston, 36; illus XVIII 

Chocolate, 40-42 

Crumpets, 34 

Cymbals, 44 

Dropped Hermit, 34-36 

Ginger Wafers, 40 

Maple Sugar, 38 
Doughnuts, 34 
Cereals and Macaroni, 54-56 
Honeycomb Timbale, 54 
Macaroni, 54 
Mush, £4-56 



INDEX 



31? 



Cheese, 58-60 
Balls, 58 
Cottage, 58 
Escalloped, 60 
Mrs Mac's, 60 
Ramekin, 58 

Straws, see Pastry, etc 

Welsh Rarebit, 60 
Contents, V 
Desserts, Cold, 62-84 

Almond Charlotte, 72 

Apple Porcupine, 66-68 

Banana Pudding, 64 

Chocolate Pudding, 78-80 

Chocolate Whips, 62 

Compote of Greengages, 78 

Compote of Marshmallows, 64 

Danish Pudding, 78 

French Strawberries, 68 

Fruit Fillip, 76-78 

Glorified Rice, 68-70 

Heavenly Hash, 62-64 

Jellied Prune Ring, 84; illus X33 

Jerusalem Pudding, 62 

Lemon Jelly, 78 

Macaroni Cream, 66 

Norwegian Prune Pudding, 74-7O 

Peach Delight, 74 

Pineapple Bavarian Cream, 72 

Pineapple Sponge, 66 

Pineapple Tarnoca, 74 

Plum Salad, 82 

Plum Shape, 80-82 

Plum Trifle, 80 

Plums in Ambush, 80 

Plums in Jelly, 82-84 

Porcupine Pudding, 70 
• Prunes in Jelly, 82 

Rhubarb Jelly, 70-72 

Rhubarb with Figs, 72 

Salpicon of Fruit, 68 

Stewed Cal Prunes or Figs, 76 

Stewed Cal Prunes with Muscatel Grapes, 76 

Whipped Peach Cream in Baskets, 72-74 

Wigwam Pudding, 64-66 
Desserts, Frozen, 1 14-128 

Angel Stars, 128 

Bombe Glace, 126; illus XXX 

Caramel, 114 

Chocolate Pudding, 116 

Ice Creams, 116, 118, 120-122, 124, 126; illus XXS 
Maple Dip, 114 
Mixed Fruit, 114-116 
Mousse, 24 

Muskmeion Frappe, 126-128; illus XVII 
Parfaits, 120, 122 
Peach Bombe, 114 
Plombiere, 1 18-120 
Rose Roll, 126; illus XXII 
Sherbets, 118, 120, 122 
Souffles, 118, 122-124 
Strawberries, Frozen, 122 
Sugar Syrup, 116 
Desserts, Hot, 130-150 
Apple Puddings, 140, 148 
Baked Apple Dumplings, 138-140 
Banana Meringue, 134 
Berry Puddings, 136, 148, 150 
Bread Puddings, 134, 136 
Cherry Roly Poly, 142 
Christmas Pudding, 140 
Cottage Pudding, 144 
Cuban Pudding, 132 
German Sauce, 140 
Indian Pudding, 144 
Jam Pudding, 146-148 
Marmalade Pudding, 144 
Peach Darioles, 146 
Peach Manioca Pudding, 134-136 
Plum Puddings, Mrs Clarke's, 138 
Plums in Batter, 142 
Puffs, 134 

Queen of Puddings, 130 

Quince Pudding, 146 

Rice Croquettes, 136 

Shortcakes, 132, 134, 144; illus XVlI 

Souffles. 142, 144-146 



318 



ItfDEX 



Suet Pudding, 138 
Swiss Pudding, 140-142 
Tapioca Cocoanut Pudding, 130 
Walnut Pudding, 130-132 
Eggs, 86-92 
Creamed, 90 

Omelets, 86, 88, 90; see also Asparagus ani 

Codfish 

Savory Stuffed, in Mayonnaise, 86 
Scotch, 88 
Scrambled, 90-92 
Timbale, 92 
Fish, 94-112 

Boiled, 96, 110-112 
Codfish, 96, 104, 106, 108 
Filled, 98-100 

Filling of, 112; illus XXIV 
Finnan Haddie, 94, 106, 108 
Fried, Tomato Sauce, 102 
Haddock, Baked, no 
Halibut, 98, 106, 108 
In Ramekins, 104-106 
Mousselines, 94 

Pickerel or Whitefish, To Bake, 108 
Rechauffe of, 112 

Salmon, 94, 96, 100, 102, 104, 106, 108 

Sardine Rarebit, 96-98 

Scalloped, 102-104 

Turbot, no 

Whitefish, 108 
General Remarks, IX-XVI 

Care of the Pantry, X-XI 

Classification of Foods, IX-X 

How to Combine Ingredients, XIV-XV 

Use of Stale Bread, XIV 

Utensils in the Kitchen, XV-XV1 

Washing of Dishes, XI-XIV 
Illustrations, XVII-XXX 
Introduction, III 
Invalid Cookery, 152-162 

Apple and Custard, 152 

Apple Water, 160 

Baked Custard, 156 

Beef Broth and Egg, 160 

Beef Tea and Oatmeal, 154 

Blancmange, 152, 156 

Bran Tea, 160 

Chocolate Pudding, 156-158 

Cracker Pudding, 156 

Egg Cream, 152-154 

Egg Water, 160 

Gruel for Invalids, 154 

Ham Toast, 158 

Milk and Albumen, 162 

Milk Soup, 160 

Omelet, 158 

Orange Pudding, 156 

Posset, 162 

Potato Soup, 160-162 

Prune Jelly, 152 

Rice Water, 154 

Shirred Egg, 158 

Slip, 152 

Sponge Cake, 154-156 

Sweet Rolls, 158-160 

Syllabub, 160 

Tapioca Jelly, 156 
Macaroni, see Cereals and Macaroni 
Meats and Poultry, 164-202 

Beef, 164-166, 170, 174-176, 202 

Beefsteak, 178, 184, 192, 198 

Chicken, 164, 166, 168, 170, 176, 178, 180, i8a k 

188, 190, 194, 196, 200, 202; illus XXVIII 
Chops, 186, 194-196 
Duck, 166 

Goose, Roast, 182-184 

Ham, Baked, 168, 176 

Hash, 184 

Hot Pot, 186-188 

Imperial Scallo^ , 170 

Italian Stew, 180 

Lamb, 172, 174, 184-186, 188 

Meat Loaf, 166 

Pork, 188, 190 

Rabbit en Casserole, 196 

Sauerkraut with Spareribs, 188-190 

Snowball Croquettes, 178; illus XXIII 



IKDEX 



319 



Squabs en Casserole, 196-198 

Sausages, 164, 200-202; illus XXVI 

Sweetbreads, 192, 194 

Swedish Timbales, 200; illus XXV 

Sweet Potato Stew, 184 

Turkey, Roast, 170-172, 180 

Veal, 164, 174, 176, 178, 190, 192, 198; illur 
XXII 

Rules for Recipes in This Book, VII-VU1 
Salads and Salad Dressing, 228-250 
Salads 

Bavarian, 230 

Cabbage, 232, 234 

Cauliflower, 242 

Celery, 250 

Chicken (with English Walnut), 232-234 

Egg and Lobster, 238-240 

Fruit, 228, 232, 234, 238, 240, 242, 244 

Garcia, 230 

Halibut, 228 

Japanese, 246-248 

Lobster, see Egg 

Macedoine, 244 

Mushroom, with Tomatoes, 240 

Neufchatel, 240 

No-name, 228-230 

Potato, 248-250 

Potato Pepper, 230-232 

Salmon, 230; molds, 104 

Spanish, 240 

Spinach, 244 

Summer, 242 

Sweetbread, 248 

Tomato and Hickory Nut, 246 

Tomato and Mushroom, 240 

Tomato Jelly, 248 

Waldorf, 234-236 
Dressings, 236-238 
Pastry and Pies, 210-220 
Cheese Straws, 214 
Pie, Apple, 212 

Apple Custard, 212-214 

Apple, with Pineapple, 214-216 

Cream, 210-212 

Lemon, 212 

Lemon with Raisins, 214 
Mince, 21,6 

Mincemeat for, Without Intoxicants, 210 

Pumpkin, 212 
Crust, 216-218 

Crust, Chicken, see Meats, etc, mold, 21 8-2*08 
illus XXI 

Patty Cases and Rissoles, 218; illus XVII 
Sandwiches and Canapes, 222-226 
Sandwiches 

Anchovy Cheese, 226 

Brand New, 224 

Cheese, 224 

Chicken and Celery, 222 

Club, 224 

Dessert, 226 

Mock Crab, 224 

Onion, 222 

Salmon, 222 

Toasted, 226 

Walnut and Cheese, 224-22(5 
Canapes 

Caviar, 222-224 

Dream Cakes, 222 

Lorenzo, 226 
Sauces, Meat and Fish, 204-208 
Bechamel, 204 
Brown, 206 
Cucumber Cream, 204 
Drawn Butter Egg, 206 
Hollandaise, 206 
Mushroom, White, 206 
Shrimp, 204-206 
Sauce for Veal Cutlets, 208 
Tartare, 204 
Shellfish, 252-268 
Clam Fritters, 254 
Clams, Baked, 252-254 

Cooked with Cream, 25a 
Crab, Cream, 264 

Deviled, 254-256 

Ravigote, 256-258 



320 



INDEX 



Soft Shell, 254 
Lobster, Broiled, 264-266 
Cream, 268; illus XXVII 
Cutlets, 252 

One Way to Prepare, 260 

Scalloped, 260-262 

Stuffed a la Merinole, 256 

Thackeray, 256 

Wiggle, 254 
Oyster Cocktail, 254, 256 

Loaf, 258 

Stew, 266, 268 
Oysters a la Snowdon, 266 

Club House, 262 

Creamed with Celery, 262-26 

Deviled, 268; illus XVIII 

Escalloped, 266 

Fricassee of, 260 

Grilled, 266 

Panned, 262 

Scalloped, 258 
Scallops, Scalloped, 258 
Shrimps, Newburg Style, 264 
Soups, 270-290 

As Our Mothers Made It, 276-27$ 

Asparagus, 278-280 

Balls, 278 

Barley, 282 

Beef Tea, 270 

Black Bean, 280-282 

Cauliflower Cream, 276 

Chicken Broth, 270-272 

Clam Chowder, 272 

Clear, 270 

Consomme, 270, 284-286 

Corn Chowder, 274 

Corn Soup, 283 

Cream of Cheese, 276 

Cream Purees, 284 

Du Barry, 286 

Fish Chowder, 272, 288 

Lima Bean, Cream of, 272-274 

}lock Bisque, 288 

Noodles, 290; illus XIX 

Oyster Soup, 274-276 

Pea and Bean Purees, 282 

Potato, 274 

Red Bisque with Snowballs, 280 
Snowballs, 280 

Rhode Island Chowder, 286-288 

Salmon on Bisque, 286 

Snowballs, 280 

Tapioca Cream, 290 

Tomato, 278, 272 

Vegetable Purees, 284 , 

Vegetable Soup, Heavy, 282 

Velvet, 282-284 
Table of Weights and Measures, VII-VIll 
Vegetables, 292-344 

Asparagus Cream Omelet, 300-302 
Loaf, Bechamel Sauce, 302-304 
Tips in Croustades, 300 

Beans, Spanish, 294-296 

Cabbage and Bacon, Baked, 294 

Cauliflower, 296, 298, 300, 304 

Carrots, 308, 310 

Corn Oysters, 298 

Corn Timbales, see Timbales 

Cold Slaw, 306-308 

Frijoles with Cheese, 294-296 

Onions, 292, 306 

Parsnips, Fricassee of, 300 

Peas in Turnip Cups, 312; illus XVII 

Peppers, Baked Stuffed, 292 

Potato Puff, 308 

Potato Croquettes (Sweet), 296 

Potatoes, 292, 294, 296, 308 

Spinach Croquettes, 308-310 

Tomato Farcies, 312 

Tomatoes, 304, 306, 310-312 

Turnip Ragout, 310 

Turnips, Mashed, 298 
Waffles, see Breads 
Welsh Rarebit, see Cheese 



JUN 7 1909 




